Classic Chili with Pumpkin Puree

This Classic Chili with Pumpkin Puree adds a wonderful creamy texture without any dairy, making the chili richer and more comforting on chilly evenings. The pumpkin puree blends seamlessly into the spices and beans, giving the dish an unexpected depth of flavor that quietly elevates this family favorite.

I first made this chili on a cold autumn weekend to use up leftover pumpkin puree from baking and it quickly became my go-to comfort meal for when I want something hearty but smooth. My family now asks for it throughout the fall and winter months.

Ingredients

• Olive oil: for sautéing which adds a smooth base and helps develop flavor with the aromatics
• Medium onion: diced to build a savory foundation and add sweetness when softened
• Garlic: minced for punchy aroma and warmth to complement the chili spices
• Ground beef or turkey: as a rich and meaty protein base choose lean to keep fat balanced
• Canned kidney beans: drained and rinsed for hearty texture and added fiber
• Canned black beans: drained and rinsed bring earthiness and variety in the bean mix
• Canned diced tomatoes: provide acidity and moisture creating a bright contrast to pumpkin
• Canned pumpkin puree: for creamy body and subtle natural sweetness look for plain pumpkin not pie filling
• Chili powder: for classic chili flavor with mild heat fresh spices work best
• Cumin: adds an earthy, smoky note essential to chili profiles
• Smoked paprika: deepens the smokiness and complexity Spanish smoked paprika is ideal
• Cayenne pepper: optional to boost heat according to your preference
• Salt and pepper: to taste for seasoning balance
• Beef or vegetable broth: adds liquid to simmer the chili and deepen flavor
• Optional toppings: such as sour cream, shredded cheese, and chopped green onions add richness and freshness when serving

Instructions

Heat the Olive Oil:

Warm the olive oil in a large pot or Dutch oven over medium heat. This oil provides the fat needed to soften and caramelize the onion and garlic, building the base flavor for your chili.

Sauté the Onion:

Add the diced onion and cook for about 5 minutes until softened and translucent. This brings out its sweetness and mellows sharp edges, which complements the spices.

Cook the Garlic:

Add the minced garlic and cook for 1 to 2 minutes until fragrant. Garlic burns quickly so keep stirring and watch carefully to avoid bitterness.

Brown the Meat:

Add the ground beef or turkey to the pot. Use a wooden spoon to break up the meat as it cooks evenly. Continue to cook for 5 to 7 minutes until browned with no pink remaining. This step creates flavorful browned bits that intensify the chili.

Toast the Spices:

Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir continuously for 1 to 2 minutes to bloom the spices and release their oils. This step greatly enhances the chili's aroma and depth.

Combine the Main Ingredients:

Add the drained kidney beans, black beans, diced tomatoes with juices, pumpkin puree, and broth to the pot. Stir thoroughly to blend each element into a harmonious rich mixture.

Simmer Gently:

Bring the pot to a boil, then immediately reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally. This slow simmer melds the flavors and thickens the chili.

Adjust and Serve:

Taste the chili and adjust the seasoning as needed. If the chili feels too thick, add extra broth until you reach the desired consistency. Serve hot topped with your choice of sour cream, shredded cheese, or chopped green onions to add complexity.

Pumpkin puree is my favorite secret ingredient here because it gives a silky smoothness that feels indulgent but is actually very wholesome. I remember the first time I added it was on a whim while making chili with leftover canned pumpkin from a baking project. The warm spices and pumpkin made such a comforting, unexpected combo that it quickly became a staple for weekend dinners when I need something cozy after a busy week.

Storage Tips

Store leftover chili in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve after sitting overnight. For longer storage, freeze the chili in portion-sized freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove adding a splash of broth if needed to loosen.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter chili without sacrificing protein. Replace kidney and black beans with any favorite canned beans like pinto or cannellini beans. For a vegetarian version substitute the meat with cooked lentils or chopped mushrooms which provide texture and umami. If you don't have pumpkin puree on hand, mashed butternut squash or sweet potato puree can be a similar creamy addition.

Serving Suggestions

Serve this chili with warm cornbread or crusty bread to soak up the sauce. Top it with sour cream or Greek yogurt for cooling creaminess against the heat. Add shredded cheddar or Monterey Jack cheese for extra richness. Fresh chopped cilantro or green onions bring a fresh note balancing the rich creaminess.

This chili is cozy, versatile, and freezes well for easy future meals. Serve with your favorite toppings to balance heat and richness.

Your Recipe Questions Answered

→ What makes this chili creamy?

The addition of pumpkin puree brings a naturally creamy texture without overpowering the other flavors.

→ Can I use turkey instead of beef?

Yes, ground turkey works well and keeps the dish lean while maintaining flavor.

→ How long should I simmer the chili?

Simmering for about 30 minutes allows the flavors to meld and the chili to thicken nicely.

→ What spices are essential in this chili?

Chili powder, cumin, smoked paprika, and cayenne pepper provide a balanced and smoky spice profile.

→ Can this chili be made vegetarian?

Absolutely, substituting meat with lentils or mushrooms offers a hearty vegetarian alternative.