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Cooler weather brings desires for warm, comforting food. This pumpkin chili recipe offers a satisfying bowl that captures the essence of autumn. It combines hearty beans and meat with the subtle sweetness of pumpkin, creating a rich and flavorful meal. Get ready to create a dish that feels like a cozy hug in a bowl.
Why You’ll Love This Pumpkin Chili Recipe
- Flavorful and Savory: Enjoy a deep, well-rounded taste with a hint of earthy sweetness from the pumpkin.
- Easy One-Pot Meal: Prepare this entire pumpkin chili recipe in a single pot, minimizing cleanup.
- Perfect for Fall: Embrace seasonal ingredients with this dish, ideal for crisp autumn evenings or gatherings.
- Hearty and Filling: Loaded with protein and fiber, it keeps you satisfied for hours.
- Customizable: Adapt the toppings and spice level to suit everyone’s preferences.
Ingredients
Gather these pantry staples and fresh items to create your flavorful pumpkin chili. Each ingredient plays a role in building the robust taste of this simple meal.
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 Tbsp olive oil
- 1 lb. ground beef
- 1 15oz. can kidney beans, drained
- 1 15oz. can black beans, drained
- 1 15oz. can petite diced tomatoes
- 1 15oz. can pumpkin purée
- 1/2 6oz. can tomato paste (5 Tbsp)
- 2 cups water
- 1 Tbsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp freshly cracked black pepper
- 1 tsp salt
Notes & Substitutions
You can easily adjust this pumpkin chili to fit your dietary needs or pantry availability. Try ground turkey, chicken, or sausage instead of beef. For a different texture, use pinto or cannellini beans. Always use 100% pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Vegetable broth works in place of water for extra flavor. Increase or decrease chili powder and smoked paprika to adjust the heat to your liking.
Equipment
You only need a few basic kitchen tools for this warming chili. These items help make the cooking process smooth and efficient.
- Large Dutch oven or pot (5-6 quart capacity works well)
- Cutting board and sharp knife
- Measuring cups and spoons
- Sturdy wooden spoon or spatula
Instructions
Follow these clear, step-by-step directions to create your delicious pumpkin chili recipe. This method ensures your chili develops a deep, rich flavor with minimal effort.
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Prepare Aromatics: Mince the garlic and dice the yellow onion. Add olive oil to a large pot or Dutch oven over medium heat. Sauté the diced onion and minced garlic for about 5 minutes, until the onions soften. This step builds the flavor foundation for your pumpkin chili.
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Brown the Meat: Add the ground beef to the pot. Break it apart with your wooden spoon. Continue to cook the beef over medium heat until it is fully browned and cooked through.
The Maillard reaction, a complex chemical process, is responsible for creating the rich, savory flavors and appealing brown color when searing meat. Understanding the Maillard reaction can help enhance the depth of flavor in many dishes.
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Drain Excess Fat: Once the ground beef is cooked, carefully drain any excess fat from the pot. This prevents your chili from becoming greasy.
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Add Canned Ingredients and Pumpkin: Pour in the drained kidney beans, drained black beans, petite diced tomatoes (with their juices), pumpkin purée, and tomato paste. Stir these ingredients into the pot with the cooked meat and aromatics.
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Stir in Spices and Liquids: Add the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and salt to the pot. Pour in the water. Stir everything thoroughly to combine all the ingredients and spices.
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Simmer the Chili: Place a lid on top of the pot. Bring the chili to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Reduce heat if it boils too vigorously.
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Continue Simmering: Allow the chili to simmer, covered, for at least 30 minutes. This simmering time lets the flavors meld and deepen, creating a more robust taste.
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Adjust Seasoning: After simmering, remove the lid and taste the chili. Add more salt if needed, or adjust any other seasonings to your preference.
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Serve: Ladle the hot pumpkin chili into bowls. Serve with your favorite toppings for a complete meal.
Pro Tips & Troubleshooting
- Sear Meat for Flavor: Brown the ground meat thoroughly until a rich crust forms. This adds depth to the overall flavor of your chili.
- Toast Spices: Briefly toast your chili powder, cumin, and smoked paprika in the pot with the aromatics before adding liquids. This brings out their fragrance.
- Adjust Consistency: If your chili seems too thick, add a little extra water or broth. If it is too thin, simmer it uncovered for a bit longer.
- Fix Bland Flavor: If the chili tastes flat, add a pinch more salt or a splash of acidity, like a squeeze of lime juice.
- Reduce Heat: For a milder version, decrease the chili powder and omit the smoked paprika. You can always add a pinch of cayenne for more heat later.
- Deepen Flavor: For a richer taste, let the chili simmer longer, up to an hour or more, over low heat. Stir periodically to prevent sticking.
Serving, Storage & Variations
This versatile pumpkin chili recipe easily adapts to various preferences and situations.
Serving Suggestions
Serve your chili warm with your favorite additions. Try a dollop of sour cream or Greek yogurt, shredded cheddar cheese, sliced green onions, or cilantro. Corn chips, cornbread, or a crusty bread roll make perfect accompaniments. You can also serve it over white rice, brown rice, or even small pasta for a heartier meal.
Storage & Freezing
Allow any leftover chili to cool completely before storing it. Transfer the cooled chili to an airtight container. Refrigerate it for up to 3-4 days. This chili freezes well too. Store it in freezer-safe containers for 2-3 months. Thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring until warm.
Variations
- Vegetarian/Vegan Adaptation: Omit the ground beef. Instead, add another can of beans (like cannellini or pinto) and more vegetables such as diced bell peppers, corn, or zucchini. Use vegetable broth instead of water.
- Smoky Chipotle Chili: Incorporate 1-2 teaspoons of chopped chipotle peppers in adobo sauce along with the pumpkin purée. This adds a layer of smoky heat.
- Sweet Potato Addition: Dice one medium sweet potato into small cubes. Add it to the pot along with the canned tomatoes and pumpkin. It adds more sweetness and texture.
- Slow Cooker Method: Brown the beef and sauté the aromatics as directed. Transfer these to a slow cooker. Add all other ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
Nutrition Information
This pumpkin chili recipe offers a wholesome meal. It provides a good source of fiber from the beans and pumpkin, supporting digestive health. Protein from the ground beef and beans helps keep you feeling full and supports muscle maintenance. This recipe is naturally gluten-free; always check ingredient labels for canned items to confirm.
| Nutrients | Per Serving (approx.) |
|---|---|
| Calories | 350 |
| Total Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 45mg |
| Sodium | 800mg |
| Total Carbs | 35g |
| Fiber | 10g |
| Sugars | 7g |
| Protein | 20g |
Nutrition values are approximate and may vary based on specific ingredient brands and preparation methods.
FAQ
- Can I use fresh pumpkin?
Yes, you can use fresh roasted pumpkin. Roast pumpkin cubes until soft, then purée them for this pumpkin chili recipe. Ensure you measure out one 15-ounce can equivalent. - Is this chili spicy?
Our base pumpkin chili recipe offers a mild spice level with a hint of warmth from chili powder and smoked paprika. Adjust the spice levels by adding more or less as you cook. - Can I make it ahead?
Absolutely. Chili often tastes even better the next day as the flavors continue to meld. Prepare it a day in advance and reheat gently for serving. - What if chili is too thin?
Simmer your chili uncovered for an additional 10-15 minutes, allowing some liquid to evaporate. Alternatively, mix a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the simmering chili to thicken. - What if chili is too thick?
Add a small amount of water or broth, about 1/4 to 1/2 cup at a time, until your chili reaches your preferred consistency. Stir well after each addition.
Conclusion
This pumpkin chili recipe is a heartwarming and satisfying meal, perfect for cool evenings or gatherings with loved ones. Its rich flavor and simple preparation make it a go-to choice for busy weeknights or relaxed weekend cooking. Give this recipe a try and create a comforting dish for your table. We hope you enjoy this taste of autumn!
Equipment
- Large Dutch oven or stock pot 5–6 quart capacity recommended
- Cutting board & sharp knife For prepping onions and garlic
- Wooden spoon or spatula To stir and break up the meat
- Measuring spoons and cups To ensure spice and liquid accuracy
Ingredients
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 Tbsp olive oil
- 1 lb ground beef
- 15 oz kidney beans, drained
- 15 oz black beans, drained
- 15 oz petite diced tomatoes, with juice
- 15 oz pumpkin purée (100%)
- 5 Tbsp tomato paste (half a 6 oz can)
- 2 cups water (or vegetable broth)
- 1 Tbsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp salt
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté diced onion and minced garlic for about 5 minutes until softened.
- Add ground beef to the pot and break it apart with a spoon. Cook until browned and fully cooked through, about 5–7 minutes.
- Carefully drain off excess fat from the pot to avoid greasy chili.
- Stir in the drained kidney and black beans, diced tomatoes with juice, pumpkin purée, and tomato paste.
- Add chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Pour in 2 cups of water or broth. Stir to combine everything thoroughly.
- Cover and simmer over medium-low heat for 30 minutes, stirring occasionally. This helps the flavors meld. If too thick, add more water. If too thin, simmer uncovered.
- Taste and adjust seasoning if needed. Serve hot with your favorite toppings like sour cream, cheese, cilantro, or cornbread.
