Description

This hearty Pumpkin Chili recipe combines the rich flavors of pumpkin puree with spices and beans to create a comforting, protein-packed meal perfect for cooler weather. Versatile and easy to customize with your choice of ground beef, turkey, or plant-based protein, this chili is a nutritious twist on a classic dish, enhanced by warming spices like cinnamon and smoked paprika.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 large onion, diced
1 bell pepper (red or green), diced
3 cloves garlic, minced

Protein

1 lb ground beef, turkey, or plant-based protein (optional)

Vegetables & Beans

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

Liquids & Broth

2 cups vegetable or chicken broth

Spices & 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

Sweetener (Optional)

1 tablespoon maple syrup or honey (optional)

Garnishes

Fresh cilantro
Sour cream
Shredded cheese
Sliced avocado

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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 they are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Cook the Protein: If using, add the ground beef, turkey, or plant-based protein to the pot with the vegetables. Cook until browned, about 7-8 minutes. Drain excess fat if necessary to keep the chili from being greasy.
Add Spices and Pumpkin: Stir in chili powder, ground cumin, smoked paprika, ground cinnamon, and cayenne pepper if using. Cook the spices with the mixture for 1-2 minutes to allow them to bloom and develop their flavors. Then add the pumpkin puree and combine thoroughly.
Add Beans, Tomatoes, and Broth: Pour in the diced tomatoes with their juices, the rinsed black and kidney beans, and the vegetable or chicken broth. Stir everything well to blend the ingredients. Season with salt and pepper to taste. If desired, add maple syrup or honey to balance the flavors.
Simmer the Chili: Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 20 to 30 minutes, stirring occasionally. Add additional broth or water if the chili becomes too thick during cooking.
Final Taste and Serve: Taste the chili and adjust seasoning if necessary. Serve hot topped with fresh cilantro, sour cream, shredded cheese, and sliced avocado for a delicious and satisfying meal.

Notes

This chili can be made vegetarian or vegan by omitting meat and using vegetable broth.
The ground cinnamon adds a subtle warmth but can be omitted if you prefer a more traditional chili flavor.
Maple syrup or honey provides a slight sweetness to balance the spice, but is optional.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Adjust cayenne pepper to control spiciness according to your taste.