pumpkin chili recipe

Pumpkin chili is a hearty and comforting dish that blends the earthy sweetness of pumpkin with savory spices and beans. It’s a flavorful twist on traditional chili, offering a creamy texture and rich depth of flavor. Perfect for chilly evenings, this recipe provides nourishment and warmth in every bowl.

With its mix of vegetables, beans, and protein, pumpkin chili is both satisfying and nutritious. It’s simple to prepare, making it an excellent choice for weeknight dinners or meal prep. The pumpkin not only thickens the chili but also adds a subtle sweetness that balances the spices beautifully.

Whether you enjoy it with cornbread, rice, or just on its own, pumpkin chili is versatile, cozy, and perfect for fall gatherings, game nights, or family dinners. It’s a wholesome recipe that appeals to both meat lovers and vegetarians with just a few adjustments.

Ingredients List

– 2 tablespoons olive oil
– 1 medium onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 pound ground turkey or beef
– 2 cups pumpkin puree (canned or homemade)
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 2 cups chicken or vegetable broth
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon cinnamon
– Salt and pepper to taste
– Optional toppings: sour cream, shredded cheese, avocado, cilantro, tortilla chips

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper, cooking for 4–5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.

Step 2: Add ground turkey or beef to the pot. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.

Step 3: Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1–2 minutes to allow the spices to bloom.

Step 4: Add the pumpkin puree, black beans, kidney beans, diced tomatoes, and broth. Stir well to combine all ingredients.

Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.

Step 6: Taste and adjust seasoning as needed. Add more chili powder for heat, or a pinch of sugar if you prefer extra sweetness.

Step 7: Serve hot with your favorite toppings like shredded cheese, sour cream, avocado slices, or tortilla chips.

Cook Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Servings

Serves 6

Nutritional Information (approx. per serving)

Calories: 310
Carbs: 28g
Protein: 20g
Fat: 12g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it becomes too thick. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Pairings/Suggestions

Pumpkin chili pairs wonderfully with cornbread, warm dinner rolls, or a crusty baguette. Serve it over rice or quinoa for a heartier meal. A fresh green salad or roasted vegetables also balance the richness of the chili. For drinks, pair with apple cider or a light beer.

Seasonal Relevance

Pumpkin chili is the perfect dish for fall and winter, when pumpkins are in season and cooler weather calls for comforting meals. It’s ideal for Halloween parties, Thanksgiving gatherings, or cozy nights in. It also works great as a make-ahead dish for tailgating and game day spreads.

Health Benefits

Pumpkin is rich in vitamins A and C, potassium, and antioxidants, making this chili not only delicious but also nutrient-packed. Beans add plant-based protein and fiber, supporting digestion and heart health. Using lean ground turkey reduces saturated fat while maintaining protein. The spices, especially cinnamon and cumin, contribute anti-inflammatory properties. Overall, this dish is hearty, filling, and nourishing.

Pros and Cons

Pros	Cons
Hearty and filling	Requires about 40 minutes cooking time
Nutrient-rich with pumpkin and beans	Pumpkin flavor may not appeal to everyone
Versatile with meat or vegetarian options	Slightly thicker than traditional chili
Perfect for fall and winter gatherings	Needs fresh toppings for best taste

Conclusion

Pumpkin chili is a warm, flavorful twist on classic chili that combines the creaminess of pumpkin with robust spices and hearty beans. It’s comforting, nourishing, and ideal for both family meals and entertaining guests.

Whether you enjoy it with cornbread, rice, or on its own, this dish delivers balance and satisfaction in every bite. Once you try this recipe, it may become a seasonal favorite that you return to year after year.

FAQs

Q1: Can I make pumpkin chili vegetarian?
Yes, simply skip the meat and use vegetable broth for a vegetarian version that’s still hearty and flavorful.

Q2: Can I use fresh pumpkin instead of canned puree?
Absolutely. Just roast fresh pumpkin, scoop out the flesh, and puree until smooth before adding it to the chili.

Q3: How can I make the chili spicier?
Add extra chili powder, cayenne pepper, or diced jalapeños for more heat.

Q4: Will this recipe work in a slow cooker?
Yes. Brown the meat first, then add all ingredients to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Q5: Can I freeze pumpkin chili?
Definitely. Store in freezer-safe containers for up to 3 months, thaw overnight, and reheat on the stovetop.