Chili is one of those comforting meals that many of us turn to as the weather cools down. It’s hearty, full of flavor, and easy to make in large batches. But if you’re looking for a way to change up your usual chili recipe this fall, consider adding pumpkin. It might sound unusual at first, but pumpkin brings a natural sweetness and richness to the dish that pairs surprisingly well with traditional chili spices. Plus, it’s a great way to pack some extra nutrition into your meal.
In this blog post, we’ll walk you through how to make a simple and delicious pumpkin chili. We’ll also cover why pumpkin works so well in chili, offer tips for customizing the recipe to your taste, and suggest ways to serve it. If you’re new to cooking with pumpkin or just want to try something a little different this fall, this recipe is a great place to start.
Why Add Pumpkin to Chili?
You might wonder why pumpkin in chili works at all. After all, most of us think of pumpkin in sweet dishes like pies or muffins, not in savory stews. But when you think about it, pumpkin has a mild, earthy flavor that fits well in many savory dishes. It’s similar to adding other types of squash to soups or stews. When combined with chili’s traditional spices like cumin, chili powder, and paprika, pumpkin provides a subtle sweetness that balances the heat and adds depth to the overall flavor.
Pumpkin is also loaded with nutrients. It’s high in fiber, which helps make this chili extra filling, and it’s a good source of vitamins A and C. So adding pumpkin to your chili not only changes up the flavor but also boosts the nutritional value of the dish.
Ingredients Breakdown for Pumpkin Chili
Before you get started, let’s take a closer look at the ingredients in this pumpkin chili recipe and why they’re used. The recipe itself is flexible, so you can adjust it to suit your preferences.
- Pumpkin Puree: This is the key ingredient that gives the chili its unique flavor. Be sure to use canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Ground Beef or Turkey: You can use either, depending on your taste or dietary preferences. Ground beef gives the chili a richer flavor, while turkey is a lighter option.
- Beans: This recipe uses both kidney beans and black beans for texture and protein. If you prefer other beans, feel free to swap them in.
- Diced Tomatoes: Tomatoes add acidity and richness to the chili. If you like your chili more tomato-heavy, you can use fire-roasted tomatoes for extra flavor.
- Broth: A cup of broth helps to thin out the chili to your desired consistency. You can use either beef or chicken broth, or even vegetable broth if you’re going for a vegetarian version.
- Spices: Traditional chili spices like chili powder, cumin, and paprika are what make this dish taste like chili. Cinnamon and coriander are optional but add a nice touch that complements the pumpkin well.
- Optional Toppings: While the chili is flavorful on its own, toppings like shredded cheese, sour cream, and cilantro can take it to the next level.
How to Make Pumpkin Chili
Making pumpkin chili is straightforward, and you won’t need any special equipment aside from a large pot or Dutch oven. The process takes about an hour from start to finish, with most of that time spent simmering on the stove.
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté until they soften, which takes about 5-6 minutes. Add the minced garlic and cook for another minute. This step builds the flavor base of the chili.
Step 2: Brown the Meat
Next, add your ground beef or turkey to the pot and break it up into small pieces as it cooks. Continue to cook until the meat is browned all over. If there’s a lot of excess fat in the pot, you can drain some of it off, but leaving a little fat will add flavor to the chili.
Step 3: Add the Spices
Once the meat is browned, it’s time to add your spices. Stir in the chili powder, cumin, paprika, cinnamon, coriander (if using), salt, and pepper. Cooking the spices in the oil and meat for a minute or two helps release their full flavor and makes the chili more aromatic.
Step 4: Add the Pumpkin, Beans, and Tomatoes
Now, it’s time to add the pumpkin puree, canned beans, and diced tomatoes. Stir everything together until it’s well combined. At this point, your chili will start to look more like a stew. The pumpkin may seem like an odd addition at first, but as it cooks, it will blend into the chili and add a rich, smooth texture.
Step 5: Simmer
Pour in the broth and bring the chili to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 30-40 minutes. This allows the flavors to meld together and gives the chili time to thicken. Stir the chili occasionally during this time to make sure nothing is sticking to the bottom of the pot.
Step 6: Taste and Adjust
After the chili has simmered, taste it and adjust the seasoning if needed. You might want to add more salt, pepper, or chili powder depending on your taste. If the chili is too thick, you can add a little more broth to loosen it up.
Customizing Your Pumpkin Chili
This recipe is flexible, so feel free to make adjustments based on your preferences. Here are a few ideas:
- Make it Spicier: If you like your chili with more heat, you can add a chopped jalapeño when you sauté the onions and peppers or stir in some cayenne pepper with the other spices.
- Make it Vegetarian: To make this chili vegetarian, simply omit the ground meat and add an extra can of beans or some cooked lentils for added protein.
- Add More Vegetables: If you want to include more vegetables, you can add diced zucchini, carrots, or even sweet potatoes. These can be sautéed along with the onion and bell pepper at the start.
- Use Different Meat: If you prefer, you can swap out the beef or turkey for ground chicken, pork, or even sausage. Each will bring a slightly different flavor to the chili.
How to Serve Pumpkin Chili
Pumpkin chili is a versatile dish that can be served in many ways. Here are a few serving suggestions:
- With Cornbread: Chili and cornbread are a classic combination. The sweetness of the cornbread pairs nicely with the hearty chili.
- Over Rice or Quinoa: If you want to bulk up the meal, serve the chili over rice or quinoa. This makes it even more filling and is a great option if you’re feeding a crowd.
- Topped with Extras: Toppings like shredded cheese, sour cream, and chopped cilantro are great options to add on top of the chili. You can also add diced avocado, hot sauce, or crushed tortilla chips for some extra texture and flavor.
Storing and Freezing
Pumpkin chili stores well, making it a great option for meal prep. You can refrigerate leftovers for up to four days in an airtight container. The flavors will continue to develop as the chili sits, so it often tastes even better the next day.
If you want to freeze your chili, let it cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to three months. To reheat, thaw it overnight in the fridge and warm it up on the stove or in the microwave.
Final Thoughts
Pumpkin chili is a great way to change up your usual chili routine. The pumpkin adds a rich texture and a subtle sweetness that works well with the savory spices and beans. Plus, it’s a fun way to incorporate more seasonal ingredients into your cooking.
Whether you’re making it for a family dinner, a fall gathering, or just meal prepping for the week, this pumpkin chili recipe is sure to be a hit. It’s simple to make, packed with flavor, and a great dish to have on hand during the cooler months. Give it a try and enjoy the twist that pumpkin brings to this classic comfort food.
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Pumpkin Chili
This hearty Pumpkin Chili combines the rich flavor of pumpkin with warm spices, ground beef, and beans for a cozy, savory fall dish that’s perfect for chilly nights.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chicken or beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cinnamon
- ½ tsp ground coriander
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
- Brown the Meat: Add the ground beef (or turkey) to the pot and cook until browned, breaking it up into small pieces as it cooks. Drain excess fat if necessary.
- Add Spices: Stir in the chili powder, cumin, paprika, cinnamon, coriander, salt, and pepper. Cook for 1-2 minutes to allow the spices to bloom and become fragrant.
- Mix in the Pumpkin and Beans: Add the pumpkin puree, diced tomatoes (with their juice), kidney beans, black beans, and broth to the pot. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally to let the flavors meld together.
- Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt, pepper, or chili powder as needed. Serve hot, with optional toppings like shredded cheese, sour cream, or chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: chili
