Pumpkin Chili: The Ultimate Fall Comfort Food Recipe

Pumpkin Chili: Prepare to redefine your chili expectations! Forget everything you thought you knew about this hearty classic because we’re about to infuse it with the subtly sweet and undeniably comforting flavor of pumpkin. This isn’t just a trendy autumn dish; it’s a flavor revelation that will warm you from the inside out.

Chili, in its various forms, has been a staple in American cuisine for generations, evolving from simple cowboy fare to a diverse culinary landscape. While the exact origins are debated, its roots are firmly planted in the American Southwest. Our Pumpkin Chili variation takes this beloved dish and elevates it with a touch of fall magic.

But why pumpkin in chili? The answer is simple: balance and depth. The pumpkin puree adds a creamy texture and a gentle sweetness that perfectly complements the savory spices and hearty ingredients. People adore this dish because it’s incredibly flavorful, surprisingly healthy, and endlessly customizable. It’s the perfect one-pot meal for a chilly evening, a potluck gathering, or a cozy weeknight dinner. The subtle sweetness of the pumpkin makes it a hit with even the pickiest eaters, and the hearty texture ensures everyone leaves the table feeling satisfied. Get ready to experience chili in a whole new light!

this Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional, for extra heat)
• 1 pound ground turkey or beef
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 1 cup chicken broth or vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado slices, tortilla chips

Sautéing the Aromatics and Browning the Meat

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the minced garlic, chopped red bell pepper, and jalapeño (if using) to the pot. Cook for another 3-5 minutes, stirring frequently, until the peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Increase the heat to medium-high and add the ground turkey or beef to the pot. Use a wooden spoon or spatula to break the meat into smaller pieces. Cook until the meat is browned, making sure to crumble it well. Drain off any excess grease from the pot. This step is crucial for developing a rich flavor in the chili.

Building the Chili Base

1. Once the meat is browned and drained, reduce the heat to medium. Add the pumpkin puree, kidney beans, black beans, diced tomatoes, diced tomatoes and green chilies, and chicken broth to the pot. Stir well to combine all the ingredients.
2. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) to the pot. Stir again to ensure the spices are evenly distributed throughout the chili.
3. Season the chili with salt and black pepper to taste. Remember that you can always add more seasoning later, but it’s harder to take it away, so start with a smaller amount and adjust as needed.

Simmering for Flavor Development

1. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally. The longer the chili simmers, the more the flavors will meld together and deepen. This is where the magic happens!
2. During the simmering process, taste the chili periodically and adjust the seasonings as needed. You may want to add more chili powder for a richer flavor, more cumin for an earthy note, or more cayenne pepper for extra heat. Don’t be afraid to experiment and make it your own!
3. If the chili becomes too thick during simmering, you can add a little more chicken broth or water to thin it out. Conversely, if it’s too thin, you can remove the lid and let some of the liquid evaporate.

Serving and Topping Suggestions

1. Once the chili has simmered to your liking, it’s time to serve! Ladle the chili into bowls and top with your favorite toppings.
2. Some popular topping options include shredded cheddar cheese, sour cream, chopped cilantro, avocado slices, and tortilla chips. You can also add a dollop of Greek yogurt or a sprinkle of green onions.
3. For a heartier meal, serve the chili with a side of cornbread or a grilled cheese sandwich. It’s also delicious served over rice or quinoa.
4. Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage. Simply thaw the chili in the refrigerator overnight before reheating.
5. When reheating the chili, you can do so on the stovetop over medium heat, stirring occasionally, or in the microwave. Add a little water or broth if needed to prevent it from drying out.

Tips and Variations

• Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level of the chili. If you’re sensitive to heat, omit them altogether. For a milder flavor, you can also remove the seeds and membranes from the jalapeño before mincing it.
• Meat Options: Feel free to substitute ground beef or turkey with other types of meat, such as ground chicken, Italian sausage, or even shredded chicken or pork. You can also make a vegetarian version by omitting the meat and adding more beans or vegetables.
• Bean Variations: Experiment with different types of beans, such as pinto beans, great northern beans, or cannellini beans. You can also use a combination of different beans for a more complex flavor.
• Vegetable Additions: Add other vegetables to the chili, such as corn, zucchini, or carrots. These will add extra nutrients and flavor.
• Slow Cooker Option: This chili can also be made in a slow cooker. Simply brown the meat and sauté the vegetables as directed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Instant Pot Option: For a quicker version, you can make this chili in an Instant Pot. Brown the meat and sauté the vegetables using the sauté function, then add the remaining ingredients. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
• Smoked Flavor: For a deeper, smokier flavor, add a teaspoon of liquid smoke to the chili during the simmering process.
• Sweetness: If you prefer a slightly sweeter chili, you can add a tablespoon of brown sugar or maple syrup.
• Thickening: If you want to thicken the chili, you can mash some of the beans with a fork or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the chili during the last 15 minutes of simmering).

Health Benefits of Pumpkin Chili

Pumpkin chili is not only delicious but also packed with nutrients. Pumpkin is a great source of vitamins A and C, as well as fiber and antioxidants. Beans are a good source of protein and fiber, which can help you feel full and satisfied. Tomatoes are rich in lycopene, an antioxidant that has been linked to a reduced risk of certain cancers. This chili is a healthy and satisfying meal that’s perfect for a chilly day.

Serving Suggestions for a Crowd

Pumpkin chili is a great option for feeding a crowd. You can easily double or triple the recipe to serve a large group. Serve the chili in a slow cooker or chafing dish to keep it warm. Set out a variety of toppings so that everyone can customize their own bowl. Consider offering different types of cheese, sour cream, chopped onions, cilantro, avocado, and tortilla chips. You can also provide different types of hot sauce for those who like extra heat. Don’t forget to include some cornbread or rolls for dipping!

Making it Ahead

One of the best things about chili is that it tastes even better the next day. The flavors have more time to meld together, resulting in a richer and more complex taste. You can make the chili a day or two in advance and store it in the refrigerator. When you’re ready to serve it, simply reheat it on the stovetop or in the microwave. This is a great option for busy weeknights or when you’re entertaining guests.

Pairing with Drinks

Pumpkin chili pairs well with a variety of drinks. For a non-alcoholic option, try a crisp apple cider or a refreshing iced tea. If you’re looking for something a little stronger, a light-bodied beer or a glass of red wine would be a good choice. A spicy margarita or a pumpkin spice latte would also complement the flavors of the chili.

Troubleshooting

• Chili is too thick: Add more broth or water to thin it out.
• Chili is too thin: Remove the lid and let some of the liquid evaporate while simmering.
• Chili is not spicy enough: Add more cayenne pepper or hot sauce.
• Chili is too spicy: Add a dollop of sour cream or Greek yogurt to cool it down. You can also add a little bit of sugar or honey to balance the heat.

• 

  Conclusion:

  This Pumpkin Chili isn’t just another recipe; it’s a flavor adventure waiting to happen! I truly believe this is a must-try, especially as the weather cools down and you’re craving something warm, comforting, and packed with goodness. The subtle sweetness of the pumpkin perfectly complements the savory spices and hearty beans, creating a depth of flavor that will have you coming back for seconds (and thirds!). It’s a surprisingly easy recipe to throw together, making it perfect for busy weeknights or lazy weekend afternoons.

  But what truly sets this chili apart is its versatility. Feel free to get creative and make it your own! For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño. If you prefer a smoother texture, you can use an immersion blender to partially blend the chili after it’s cooked. For a vegetarian version, simply omit the ground meat and add an extra can of beans or some diced vegetables like zucchini or bell peppers.

  Serving suggestions are endless! I personally love to top my Pumpkin Chili with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and a handful of crunchy tortilla chips. A squeeze of lime juice adds a bright, zesty finish. You can also serve it with a side of cornbread for a truly satisfying meal. For a more elegant presentation, try ladling the chili into hollowed-out pumpkins or squash for a festive fall dinner party.

  Don’t be afraid to experiment with different toppings and variations to find your perfect combination. This recipe is a blank canvas, ready for your culinary creativity. Think about adding a swirl of pesto, a sprinkle of toasted pumpkin seeds, or even a drizzle of maple syrup for an extra touch of sweetness. The possibilities are truly endless!

  I’m so confident that you’ll love this Pumpkin Chili that I urge you to give it a try. It’s a delicious, healthy, and satisfying meal that’s perfect for any occasion. Plus, it’s a great way to use up any leftover pumpkin puree you might have after carving pumpkins!

  Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What toppings did you use? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me to continue creating recipes that you’ll love. So, go ahead, grab your ingredients, and get cooking! I can’t wait to see what you create. Happy cooking, and enjoy every spoonful of this delightful fall favorite! Let me know if you have any questions, and I’ll do my best to help. I hope this Pumpkin Chili becomes a staple in your household, just like it has in mine.

  ---

  Pumpkin Chili: The Ultimate Fall Comfort Food Recipe

  Hearty and flavorful pumpkin chili with ground meat, beans, and a blend of spices. Perfect for a cozy fall meal!

  Prep Time15 minutes

  Cook Time30 minutes

  Total Time45 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 1 pound ground turkey or beef
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can diced tomatoes and green chilies, undrained (like Rotel)
  • 1 cup chicken broth or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado slices, tortilla chips

  Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic, chopped red bell pepper, and jalapeño (if using). Cook for another 3-5 minutes until peppers soften and garlic is fragrant.
  2. Increase heat to medium-high and add ground turkey or beef. Break into smaller pieces and cook until browned, crumbling well. Drain off any excess grease.
  3. Reduce heat to medium. Add pumpkin puree, kidney beans, black beans, diced tomatoes, diced tomatoes and green chilies, and chicken broth to the pot. Stir well.
  4. Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir to distribute spices evenly.
  5. Season with salt and black pepper to taste.
  6. Bring to a simmer, then reduce heat to low. Cover and simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally.
  7. Taste periodically and adjust seasonings as needed. Add more broth or water if chili becomes too thick.
  8. Ladle into bowls and top with your favorite toppings (shredded cheddar cheese, sour cream, chopped cilantro, avocado slices, tortilla chips, etc.).

  Notes

  • Spice Level: Adjust jalapeño and cayenne pepper to control spice. Omit for a milder flavor.
  • Meat Options: Substitute ground beef or turkey with ground chicken, Italian sausage, or shredded chicken/pork. Vegetarian option: omit meat and add more beans/vegetables.
  • Bean Variations: Experiment with pinto beans, great northern beans, or cannellini beans.
  • Vegetable Additions: Add corn, zucchini, or carrots.
  • Slow Cooker Option: Brown meat and sauté vegetables, then transfer all ingredients to slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Instant Pot Option: Brown meat and sauté vegetables using sauté function, then add remaining ingredients. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
  • Smoked Flavor: Add a teaspoon of liquid smoke during simmering.
  • Sweetness: Add a tablespoon of brown sugar or maple syrup for a sweeter chili.
  • Thickening: Mash some of the beans or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 15 minutes of simmering.
  • Make Ahead: Chili tastes better the next day! Store in the refrigerator and reheat.
  • Freezing: Chili freezes well. Thaw in the refrigerator overnight before reheating.