Description
This hearty Pumpkin Chili recipe combines the rich flavors of pumpkin puree with classic chili ingredients for a comforting and nutritious twist. Featuring a blend of spices like chili powder, cumin, and smoked paprika, this dish is perfect for a cozy meal. It can be made with ground beef, turkey, or a plant-based protein, and includes beans and vegetables for a satisfying, balanced dish. Garnish with fresh cilantro, sour cream, shredded cheese, or avocado for added flavor and texture.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper (red or green), diced
- 3 cloves garlic, minced
Protein Options
- 1 lb ground beef, turkey, or a plant-based protein (optional)
Chili Ingredients
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups vegetable or chicken broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Optional Sweetener
- 1 tablespoon maple syrup or honey (optional)
Garnishes
- Fresh cilantro
- Sour cream
- Shredded cheese
- Sliced avocado
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Protein (if using): Add the ground beef, turkey, or plant-based protein to the pot with the vegetables. Cook, stirring occasionally, until the protein is browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary.
- Add the Spices and Pumpkin: Stir in chili powder, ground cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Cook the spices with the mixture for 1-2 minutes to bring out their flavors. Then add the pumpkin puree and stir well to combine.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with their juices, black beans, kidney beans, and vegetable or chicken broth. Stir everything together. Season with salt and pepper to taste. Add maple syrup or honey if you prefer a touch of sweetness.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20-30 minutes, stirring occasionally. If the chili thickens too much, add a bit more broth or water to reach your desired consistency.
- Serve: Taste and adjust seasoning if needed. Serve the pumpkin chili hot, garnished with fresh cilantro, sour cream, shredded cheese, and sliced avocado as desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- You can omit the protein for a vegetarian or vegan version; just use vegetable broth.
- Adjust the level of cayenne pepper to control the heat intensity.
- Maple syrup or honey adds a subtle sweetness that complements the spices but is optional.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Beans can be substituted with other varieties such as pinto or cannellini beans.
