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Fall is here, and it’s time to cozy up with a warm bowl of pumpkin chili. This easy recipe combines the best of autumn flavors with classic comfort food. You can make this tasty dish in just 30 minutes, perfect for busy weeknights or lazy weekends.
Pumpkin chili is a great way to use up leftover canned pumpkin and add extra nutrients to your meal. It’s hearty, filling, and packed with protein from beans and meat. Plus, the pumpkin gives it a creamy texture without adding dairy. Let’s dive into this yummy recipe!
Exact Ingredients ( + Possible Substitutes)
Here’s what you’ll need to make easy pumpkin chili:
- 1 pound ground beef (or turkey for a leaner option)
- 1 onion, diced
- 2 bell peppers, chopped
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional add-ins:
- 1 cup corn kernels
- 1 can (4 oz) diced green chiles
- 1 tablespoon maple syrup for sweetness
Possible substitutes:
- Use ground chicken or meatless crumbles instead of beef
- Swap black beans for kidney or pinto beans
- Try butternut squash puree in place of pumpkin
- Use fire-roasted tomatoes for extra flavor
Don’t forget toppings! Try sour cream, shredded cheese, green onions, or corn chips to make your chili extra tasty.
Instructions
To make easy pumpkin chili, start by gathering your ingredients. You’ll need ground meat, canned pumpkin, beans, diced tomatoes, and spices.
Heat a large pot over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
Stir in the canned pumpkin, beans, and diced tomatoes. Mix well.
Add your favorite chili spices like chili powder, cumin, and garlic powder. Don’t forget salt and pepper to taste.
Let the chili simmer for 20-30 minutes, stirring occasionally. This allows the flavors to blend together.
Taste and adjust seasoning as needed. If it’s too thick, add a bit of broth or water.
Serve your pumpkin chili hot. Top with shredded cheese, sour cream, or diced avocado if you like.
For a vegetarian version, simply skip the meat and add extra beans or a meat substitute.
This chili tastes even better the next day, so don’t be afraid to make extra!
Tips, Tricks & Storing
Want to make the best pumpkin chili? Here are some handy tips:
Use canned pumpkin puree for convenience. Make sure it’s 100% pumpkin, not pumpkin pie filling.
Spice it up! Add extra chili powder or a dash of cayenne for more heat.
Try different meats. Ground turkey or Italian sausage work great too.
Don’t forget toppings! Sprinkle on cheese, sour cream, or avocado chunks.
Make a big batch and freeze leftovers. Pumpkin chili keeps well in the freezer for up to 3 months.
To store, let the chili cool completely. Put it in airtight containers and refrigerate for 3-4 days.
When reheating, add a splash of broth if it’s too thick.
For a vegetarian version, swap the meat for extra beans or lentils.
Serve with cornbread or tortilla chips for a delicious crunch.
Remember, pumpkin chili tastes even better the next day as flavors meld together. Enjoy!