Pumpkin Chili
A cozy, hearty, and slightly sweet twist on classic chili. This pumpkin chili blends smoky spices, savory beans, and creamy pumpkin puree for the ultimate fall comfort food. Perfect for chilly nights, meal prep, or feeding a hungry crowd.
Ingredients
Pumpkin Chili Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 lb ground beef or ground turkey/chicken if that’s your style
- 2 cups pumpkin puree not pumpkin pie filling!
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 2 cups chicken or veggie broth
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt + pepper to taste
Optional Toppings
- Sour cream or plain Greek yogurt
- Shredded cheddar or mozzarella
- Sliced avocado
- Fresh cilantro
- A squeeze of lime
- Tortilla chips for crunch
Instructions
Start with the Base
- Heat olive oil in a big ol’ pot over medium heat. Toss in your onion, garlic, and bell pepper. Sauté until everything smells amazing and looks a little softened.
Brown the Meat
- Add your ground beef (or turkey/chicken). Cook until it’s browned, breaking it up with a spoon. This is where the savory vibes start building.
Bring in the Pumpkin Magic
- Stir in the pumpkin puree. Don’t panic — your pot will look like you just made baby food. Trust the process.
Add the Beans & Tomatoes
- Dump in the black beans, kidney beans, and diced tomatoes. Stir until everything looks hearty and colorful.
Spice It Up
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Taste the air. Does it smell like fall yet?
Simmer to Perfection
- Pour in broth, bring it all to a boil, then reduce to low and let it simmer for 30 minutes. This is where the flavors marry and live happily ever after. Stir occasionally, dance in your kitchen, maybe sneak a taste.
Serve & Top Like a Queen
- Ladle that pumpkin chili into bowls, top with cheese, avocado, cilantro, or whatever makes your heart happy. Sit down, take a spoonful, and prepare for cozy vibes overload.
Notes
- Always use 100% pure pumpkin puree (not pumpkin pie mix).
- This chili tastes even better the next day — store in the fridge up to 4 days or freeze up to 3 months.
- Adjust spice levels to your vibe: more chili powder or cayenne = spicier.
- Add toppings like avocado, lime, or shredded cheese for extra flavor and texture.
- Great with cornbread, tortilla chips, or over a bowl of fluffy rice.