As the leaves start to change and the air turns crisp, there’s nothing quite like a warm bowl of chili to bring comfort and warmth to the family. This Pumpkin Chili is a family favorite in our home, and I love sharing it with loved ones, especially during the fall months. The aroma that fills the kitchen while it simmers on the stove is enough to make anyone feel at home. I remember the first time I made this chili; my kids were skeptical about the pumpkin but were won over by the delicious, rich flavors.
This recipe is so easy to whip up, making it perfect for busy weeknights or cozy weekends. I like to prep my ingredients ahead of time, so when it’s time to cook, everything is ready to go. Plus, it makes enough to feed a crowd, which is always a bonus when the family gathers around the dinner table. You can adjust the spice level to suit your taste, too, which makes it a versatile dish for everyone.
Whether you’re serving it at a potluck or enjoying it for a quiet dinner at home, I guarantee this Pumpkin Chili will warm your hearts and fill your bellies. It’s hearty, nutritious, and packed with flavor. So grab your ingredients, and let’s dive into this delightful recipe that I know you and your family will love!
Preparing Pumpkin Chili
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Ingredients
- 2 Tablespoons (30ml) olive oil
- 1 cup diced yellow onion (about half a large onion)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small jalapeño, finely minced (seeds and ribs removed)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 cups (480ml) vegetable broth
- 3 (14-ounce) cans petite diced tomatoes, undrained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pumpkin puree
- 1 large sweet potato, peeled and cut into dice (about 1 heaping cup)
- Optional: 1/2 (15-ounce) can black beans, rinsed and drained
- Chopped cilantro for garnish
- Chopped red onion for garnish
- Sliced avocado for garnish
Directions
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion, green and red bell peppers, along with the minced jalapeño. Sauté the mixture for about 5 minutes until the onion becomes soft and translucent.
Next, stir in the minced garlic, salt, black pepper, ground cumin, chili powder, and onion powder, allowing them to cook together for another minute until fragrant.
Now it’s time to add in the vegetable broth, diced tomatoes (along with their juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If you’re including the black beans, toss those in as well. Mix everything thoroughly to combine.
Cover the pot with a lid, reduce the heat to medium-low, and let it simmer for about 30 minutes. Be sure to stir occasionally to prevent sticking.
Once ready, serve your chili hot, topped with fresh chopped cilantro, diced red onion, and slices of avocado for added flavor. Enjoy the hearty and comforting goodness of this pumpkin chili!
This chili can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it in individual portions. This way, you can enjoy a quick meal later on!
Cooking Tips
If you want to enhance the flavors of your chili, try adding a splash of lime juice right before serving. For a creamier texture, you can stir in a dollop of sour cream or Greek yogurt. Don’t be afraid to experiment with spices to match your family’s preferences.
Serving Suggestions
This pumpkin chili pairs wonderfully with cornbread or crusty bread. For a heartier meal, serve it with rice or over baked potatoes. A simple side salad can add freshness and balance to the meal.
Ingredient Substitutions
If you’re out of pinto beans, you can easily substitute them with black beans or chickpeas. For a lighter version, use zucchini instead of sweet potatoes, or even skip the beans entirely for a veggie-packed dish.
Seasonal Variations
In the summer, you can swap in fresh corn for a sweet crunch. In the winter months, try adding some butternut squash for a different take on the chili. Seasonal vegetables can add a unique twist and keep the recipe fresh throughout the year.
Allergen Information
This recipe is naturally vegetarian and can be made gluten-free by ensuring all canned goods are labeled as such. If you have sensitivities to beans, consider using lentils or quinoa for a protein boost without triggering allergens.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can absolutely use fresh pumpkin. Just make sure to roast it until tender and blend it until smooth before adding it to the chili. This will add a lovely fresh flavor.
Is this chili spicy?
The spice level can be adjusted to your preference. If you want it milder, reduce the amount of jalapeño or omit it entirely. You can also add a dollop of sour cream to cool it down when serving.
Can I make this chili in advance?
Yes! This chili tastes even better the next day as the flavors meld. You can make it a day ahead and store it in the fridge, then simply reheat it when you’re ready to serve.
What can I serve with Pumpkin Chili?
For a delicious meal, pair it with cornbread, tortilla chips, or a fresh garden salad. It also goes well with a side of avocado toast for a unique twist!
How do I reheat leftover chili?
You can reheat your leftover chili on the stovetop over medium heat, stirring occasionally, or in the microwave. Just make sure to add a splash of broth or water if it thickens too much during storage.
Can I freeze this chili?
Absolutely! Once cooled, transfer it to freezer-safe containers. It can be stored in the freezer for up to three months. Just thaw it overnight in the fridge before reheating.
Pumpkin Chili
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion about half a large onion
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 small jalapeño finely minced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 cups vegetable broth
- 3 14-ounce cans petite diced tomatoes undrained
- 1 15-ounce can pinto beans rinsed and drained
- 1 15-ounce can kidney beans rinsed and drained
- 1 15-ounce can pumpkin puree
- 1 large sweet potato peeled and diced
- 1/2 15-ounce can black beans optional, rinsed and drained
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green and red bell peppers, and minced jalapeño. Cook for 5 minutes until the onion is soft.
- Stir in the minced garlic, salt, black pepper, ground cumin, chili powder, and onion powder, and cook for an additional minute.
- Add the vegetable broth, diced tomatoes (with juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, also add the black beans. Stir well to combine.
- Cover the pot with a lid, lower the heat to medium-low, and let it cook for 30 minutes, stirring occasionally.
- Serve with optional toppings like chopped cilantro, red onion, and avocado slices. Enjoy the hearty flavors of this chili!
