Description
This hearty Pumpkin Chili combines the rich flavors of pumpkin puree, beans, and spices to create a comforting dish perfect for cool evenings. Versatile and nutritious, this chili can be made with ground beef, turkey, or a plant-based protein, packed with aromatic spices and topped with fresh garnishes for a delicious twist on classic chili.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper (red or green), diced
- 3 cloves garlic, minced
- 1 lb ground beef, turkey, or a plant-based protein (optional)
- 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 and Seasonings
- 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
- 1 tablespoon maple syrup or honey (optional)
Garnishes
- Fresh cilantro
- Sour cream
- Shredded cheese
- Sliced avocado
Instructions
- Prepare 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 an additional minute until fragrant.
- Cook the Meat (If Using): Add ground beef, turkey, or plant-based protein to the pot with the vegetables. Cook until browned, approximately 7-8 minutes, stirring occasionally. Drain excess fat if necessary to keep the chili from being greasy.
- Add Spices and Pumpkin: Stir in chili powder, ground cumin, smoked paprika, cinnamon, and cayenne pepper if using. Cook the spices for 1-2 minutes to release their aromas, then add the pumpkin puree and mix well to combine all ingredients.
- Add Remaining Ingredients: Pour in diced tomatoes with their juices, black beans, kidney beans, and broth. Stir thoroughly to combine. Season with salt and pepper to taste. Optionally, add maple syrup or honey for a subtle sweetness.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20-30 minutes. Stir occasionally to prevent sticking. Add more broth or water if the chili thickens too much during cooking.
- Adjust and Serve: Taste the chili and adjust seasoning as needed. Serve hot with your choice of fresh cilantro, sour cream, shredded cheese, and sliced avocado for garnish.
Notes
- The ground meat is optional; use plant-based protein or omit for a vegetarian chili.
- Ground cinnamon and cayenne pepper add depth and heat but can be omitted for a milder flavor.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Simmering allows the flavors to meld and the chili to thicken; stirring helps prevent burning.
- Adjust the thickness by adding broth or water as needed during simmering.
