Description
A hearty and flavorful Pumpkin Chili that combines the sweetness of pumpkin puree with classic chili spices, beans, and your choice of protein. This comforting dish is perfect for chilly days and can be garnished with fresh cilantro, sour cream, and avocado for an extra touch of richness.
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 a 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
- 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
Optional Sweetener
- 1 tablespoon maple syrup or honey (optional)
Garnishes
- Fresh cilantro
- Sour cream
- Shredded cheese
- Sliced avocado
Instructions
- Sauté 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 another minute until fragrant.
- Cook the Protein: If using meat or plant-based protein, add it to the pot with the vegetables. Cook until browned, about 7-8 minutes. Drain excess fat if necessary.
- Bloom the Spices: Stir in chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper if using. Cook the spices for 1-2 minutes to release their flavors. Then add the pumpkin puree and stir to combine thoroughly.
- Add Beans, Tomatoes, and Broth: Pour in diced tomatoes with their juices, black beans, kidney beans, and broth. Stir well to combine all ingredients. Season with salt and pepper. Add maple syrup or honey if desired for a subtle sweetness.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20-30 minutes, stirring occasionally. If the chili becomes too thick, add more broth or water to reach desired consistency.
- Final Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, sour cream, shredded cheese, and sliced avocado as preferred.
Notes
- You can substitute the ground protein with plant-based alternatives to make a vegetarian version.
- The ground cinnamon and cayenne are optional but add depth and subtle heat to the chili.
- Ensure you use pure pumpkin puree, not canned pumpkin pie filling.
- This chili tastes even better the next day after the flavors meld.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
