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This pumpkin chili recipe brings a comforting twist to the classic chili by adding creamy pumpkin puree that enriches the flavor and texture. It’s a cozy meal that’s packed with protein and spices, making it perfect for fall evenings or meal prepping for the week ahead.
I first made this chili on a chilly autumn night and my family loved how the pumpkin added a subtle sweetness that perfectly complemented the spices. Now it’s a regular request when the leaves start to turn.
Ingredients
- Olive oil: helps to soften the aromatics and carry the flavors
- Medium onion, diced: forms the flavorful base with sweetness when cooked
- Garlic, minced: adds aroma and depth
- Ground beef or turkey: provides hearty protein choose lean for less fat
- Canned kidney beans, rinsed: adds creaminess and fiber avoid salted or heavily processed cans
- Canned black beans, rinsed: offers contrasting texture and nutrition
- Canned diced tomatoes: brings acidity and body of the chili look for no added sugar
- Pumpkin puree: the star ingredient that lends creaminess and subtle sweetness use pure pumpkin not pie filling
- Chili powder: key spice blend fresh is best for vibrant taste
- Cumin: earthy warmth balancing the sweetness
- Smoked paprika: smoky layer that builds richness Spanish variety is excellent if available
- Cayenne pepper, optional: to dial up the heat if desired
- Salt and pepper to taste: essential for seasoning balance
- Beef or vegetable broth: adds moisture and layers of flavor use low sodium if possible
- Optional toppings: sour cream shredded cheese chopped green onions customize for creaminess and freshness
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook gently for about 5 minutes until soft and translucent. This softening releases their natural sweetness which acts as a flavor foundation.
- Add Garlic:
- Stir in minced garlic and cook for a further 1 to 2 minutes until fragrant but not browned. The garlic infuses the oil and brings aromatic depth.
- Brown the Meat:
- Add ground beef or turkey breaking it apart with a wooden spoon. Cook thoroughly for about 5 to 7 minutes until no longer pink. Browning builds a meaty base that enriches the chili’s complexity.
- Toast the Spices:
- Sprinkle in chili powder cumin smoked paprika cayenne pepper salt and pepper. Stir constantly and cook for 1 to 2 minutes to bloom the spices. This step is crucial and I learned the hard way not to skip it or the chili lacks spice intensity.
- Combine Main Ingredients:
- Add rinsed kidney beans rinsed black beans diced tomatoes with their juice pumpkin puree and broth. Stir thoroughly to combine all flavors evenly.
- Simmer the Chili:
- Turn heat to high to bring the mixture to a boil then reduce to low. Cover and simmer gently for 30 minutes. Stir occasionally to prevent sticking allowing flavors to meld deeply.
- Adjust Seasoning and Consistency:
- Taste the chili and tweak salt pepper or heat as needed. If too thick add extra broth gradually until you get the desired thickness.
- Serve and Garnish:
- Serve the chili hot topped with sour cream shredded cheese or chopped green onions for a burst of creaminess and freshness.
The smoky paprika combined with pumpkin is my favorite flavor combo here. It offers a warmth that feels like a gentle hug on a cool night. One evening while making this chili my daughter declared it her new favorite which made me proud to have found a recipe that delivers comfort and nutrition.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to three days. For longer storage freeze it in meal-sized portions for up to three months. Thaw in the fridge overnight and reheat gently on the stove or microwave.
Ingredient Substitutions
Ground turkey can be swapped with ground chicken or even crumbled tempeh for a vegetarian spin. Beans may be varied based on preference or pantry availability including pinto or cannellini. Pumpkin puree can be replaced with butternut squash puree for a slightly different but equally delightful flavor.
Serving Suggestions
Serve this chili with warm cornbread or crusty bread to soak up the sauce. Topped with avocado slices and a splash of lime juice it brightens up the dish beautifully. A simple green salad with a tangy dressing complements the richness well.
Make this chili a day ahead for deeper flavor and reheat gently before serving. It’s a hearty cozy dish perfect for autumn meal prep.
Common Questions About Recipes
- → What type of meat works best in this chili?
Ground beef or turkey both provide great flavor and texture, but you can also use lentils or mushrooms for a vegetarian option.
- → Can I adjust the heat level of this dish?
Yes, adding cayenne pepper or jalapeños can increase spiciness, while reducing or omitting them will make it milder.
- → How do I store leftovers properly?
Store cooled chili in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- → What toppings complement this pumpkin chili?
Sour cream, shredded cheese, and chopped green onions add creamy and fresh elements that balance the spices nicely.
- → Is it possible to make this chili ahead of time?
Absolutely. The flavors even deepen when made ahead, making it perfect for meal prep or entertaining.