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This easy pumpkin chili brings together the comfort of a classic chili with a seasonal twist that brightens up chilly evenings. It is hearty but surprisingly light, full of fiber and nutrients, making it a satisfying yet nourishing meal perfect for fall or any cozy night in.
I first made this on a crisp autumn evening and was amazed at how the pumpkin gave the chili depth without heaviness. Now it’s a favorite in my household that everyone asks for when the weather turns cool.
Ingredients
- Two cloves garlic: minced fresh garlic gives the chili a vibrant aroma and flavor
- One yellow onion: diced onions build a rich base with sweetness when sautéed
- Two tablespoons olive oil: for cooking aromatics and browning beef, choose extra virgin for flavor
- One pound lean ground beef: provides hearty protein and texture
- One 15ounce can kidney beans, drained: kidney beans add fiber and a creamy bite
- One 15ounce can black beans, drained: black beans boost protein and fiber for fullness
- One 15ounce can petite diced tomatoes with juices: brings acidity and bright tomato flavor
- One 15ounce can pumpkin purée: adds moisture and a subtle natural sweetness, use pure canned pumpkin, not pie filling
- Half a 6ounce can tomato paste: about five tablespoons thickens the chili and intensifies tomato flavor
- Two cups water: to adjust consistency
- One tablespoon chili powder: choose a good quality, medium heat for robust flavor
- Half teaspoon smoked paprika: adds smoky warmth
- One teaspoon ground cumin: contributes earthiness
- Quarter teaspoon garlic powder: enhances garlic notes
- Half teaspoon onion powder: deepens the savory base
- Quarter teaspoon freshly cracked black pepper: freshly ground for best flavor
- One teaspoon salt: adjust to taste after simmering
Instructions
- Sauté the Aromatics:
- Mince the garlic and dice the onion finely. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook gently for about five minutes until the onions are soft and translucent. This step releases sweetness and builds your chili’s flavor foundation.
- Brown the Ground Beef:
- Add the ground beef to the pot. Break it up with your spoon and cook over medium heat until fully browned and no pink remains. This locks in rich meaty flavor.
- Combine the Ingredients:
- Drain the beans thoroughly to avoid excess liquid. Add kidney beans, black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, and water to the pot. Sprinkle in all the chili seasoning ingredients. Stir everything together until well combined.
- Simmer the Chili:
- Cover the pot with a lid and allow the chili to come to a gentle simmer over mediumlow heat. Stir occasionally to prevent sticking. Let it simmer for 30 minutes to develop flavors and slightly thicken. You can adjust the heat to keep a gentle bubbling.
- Final Seasoning Check:
- After simmering, taste the chili and add more salt if needed to balance flavors. Serve hot topped with your favorite garnishes such as sour cream, shredded cheese, chopped green onions, or crunchy corn chips.
Pumpkin puree is my favorite ingredient here because it sneaks in extra nutrition and a velvety texture without overpowering the chili’s classic spicy notes. I remember the first time I served this to friends on Halloween and how impressed everyone was by this unexpected but delicious twist.
Storage Tips
Once cooled, transfer your chili into airtight containers and store it in the refrigerator for up to four days. For longer storage, portion it into freezer safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating gently on the stove or microwave.
Ingredient Substitutions
Ground turkey or chicken can replace beef for a lighter protein option. Canned sweet potato puree can be swapped for pumpkin puree to vary the flavor. Use your favorite chili powder blend or add a pinch of cayenne if you like it spicier.
Serving Suggestions
Serve this pumpkin chili with warm cornbread or corn muffins for a classic fall pairing. Top with shredded cheddar, sour cream, diced avocado, and freshly chopped cilantro for texture and richness.
This pumpkin chili is cozy and nourishing, and it makes great leftovers. The flavors deepen after a day in the fridge so plan for tasty seconds.
Your Recipe Questions Answered
- → Can I make this pumpkin chili vegetarian?
Yes, simply omit the ground beef and add extra beans or vegetables like bell peppers or mushrooms for added texture.
- → What toppings go well with this chili?
Options like shredded cheese, sour cream, chopped green onions, and crunchy tortilla chips complement the flavors nicely.
- → Is canned pumpkin purée the best choice here?
Canned pumpkin purée works well for its smooth texture and natural sweetness, ensuring the chili stays creamy and flavorful.
- → How long should the chili simmer for optimal flavor?
Simmering for around 30 minutes allows the spices to meld and the ingredients to develop a rich, harmonious taste.
- → Can I adjust the spice level of this chili?
Absolutely. Modify the chili powder amount or add extra smoked paprika or cayenne pepper to suit your heat preference.