Pumpkin Chili Recipes
Pumpkin Chili Recipes bring a fun twist to classic chili by adding creamy pumpkin puree into the mix. This adds a mellow sweetness and smooth texture, balancing the spicy kick…
Tip: save now, cook later.Pumpkin Chili Recipes bring a fun twist to classic chili by adding creamy pumpkin puree into the mix. This adds a mellow sweetness and smooth texture, balancing the spicy kick from chili peppers and seasonings. You’ll get all the comfort of a hearty chili with a subtle nod to fall flavors that feels just right for cooler days.
I love making pumpkin chili when the leaves start turning because it feels like a cozy hug in a bowl. Adding pumpkin not only gives it extra richness but also sneaks in some veggies in a tasty way that even picky eaters enjoy. When I make this, I often double the batch because it tastes even better the next day, and it freezes beautifully for busy weeknights.
One of my favorite ways to serve pumpkin chili is with a big dollop of sour cream or plain yogurt and a sprinkle of shredded cheese and fresh cilantro on top. Sometimes I’ll add a side of warm cornbread to soak up every bit of that yummy sauce. It’s a meal that warms up any gathering and fills the kitchen with an inviting aroma everyone loves.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not the sweet pumpkin pie filling. It adds creaminess and a mild sweetness that balances the chili’s spices. If you don’t have pumpkin, try butternut squash puree instead for a similar effect.
Ground Meat: Ground beef gives a rich flavor, but ground turkey or chicken work well for a lighter option. You can also skip meat and add extra beans or lentils for a vegetarian chili.
Beans: Kidney and black beans add texture and protein. Canned beans save time, but rinsing them removes excess salt and starch. You can also use pinto beans or chickpeas if you prefer.
Spices: Chili powder, cumin, smoked paprika, and a bit of cinnamon create warmth and depth. Adjust cayenne pepper for heat—reduce or leave out if you want it mild.
How Do You Make the Chili Thick and Flavorful?
Slow simmering is key! After adding all ingredients, keep the chili at a low simmer uncovered. This lets excess liquid evaporate and flavors blend well.
- Stir occasionally to prevent sticking and help ingredients cook evenly.
- Simmer for 30-40 minutes so the pumpkin softens and spices get absorbed.
- If chili gets too thick, add a splash of broth or water to loosen it up.
This slow simmer step is where the magic happens, turning simple ingredients into a hearty, delicious meal.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it distributes heat evenly so the chili cooks without burning.
- Wooden spoon or heatproof spatula – perfect for stirring the chili as it simmers without scratching your pot.
- Measuring spoons – help you get the spices just right every time.
- Cutting board and sharp knife – essential for chopping veggies quickly and safely.
- Can opener – to easily open canned beans and tomatoes.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter chili that still packs flavor.
- Add diced sweet potatoes or butternut squash for extra sweetness and texture alongside the pumpkin.
- Stir in a handful of chopped fresh cilantro or a squeeze of lime juice before serving to brighten flavors.
- Toss in a few chipotle peppers in adobo sauce for a smoky, spicy kick if you like heat.
Hearty Pumpkin Chili
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Fresh thyme sprigs (for garnish, optional)
How Much Time Will You Need?
It takes about 10 minutes to prep and sauté the ingredients, then simmer the chili gently for 30-40 minutes until it thickens and the flavors blend perfectly. Total time is around 45-50 minutes.
Step-by-Step Instructions:
1. Cook the Vegetables and Meat:
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for about 3-4 minutes until softened. Add in the ground beef or turkey, breaking it up with a spoon, and cook until the meat is browned and no longer pink.
2. Add Peppers and Spices:
Mix in the diced green and red bell peppers. Cook for another 5 minutes until tender. Then stir in chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Coat the meat and vegetables evenly with the spices.
3. Combine Pumpkin, Beans, and Tomatoes:
Pour in pumpkin puree, diced tomatoes (with their juices), black beans, kidney beans, and broth. Stir everything together well.
4. Simmer the Chili:
Bring the pot to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes. Stir occasionally to keep the chili from sticking and to help flavors meld as it thickens.
5. Finish and Serve:
Taste and adjust seasoning if needed. Remove any fresh thyme sprigs before serving. Ladle the chili into bowls and garnish with a thyme sprig if you like. Top with sour cream, shredded cheese, or fresh cilantro to add extra flavors. Warm cornbread or crusty bread on the side is perfect for soaking up the chili.
Can I Use Canned Pumpkin for This Chili?
Yes! Just be sure to use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Plain puree adds creaminess without altering the savory flavor.
How Can I Make This Chili Vegetarian?
Skip the meat and add extra beans or lentils for protein. You could also use a plant-based ground meat substitute. Just sauté the veggies as usual and simmer with the pumpkin and beans.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
What If My Chili Is Too Thick or Too Thin?
If it’s too thick, add a splash of broth or water to loosen it. If it’s too thin, keep simmering uncovered until it reduces to your preferred consistency.
