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Pumpkin Chili Recipe

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This Pumpkin Chili recipe combines the rich, comforting flavors of fall with the hearty goodness of beans and vegetables. Featuring pumpkin puree, a blend of beans, and warm spices like cinnamon and nutmeg, this chili is perfect for cool autumn nights. Customize with your favorite toppings for a delicious and satisfying meal that everyone will love.

Ingredients

Scale
  • Pumpkin and Beans:
    • 1 can (15 oz) pumpkin puree
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) pinto beans, drained and rinsed
  • Vegetables:
    • 1 large onion, diced
    • 1 bell pepper (any color), diced
    • 2 cloves garlic, minced
    • 1 can (15 oz) diced tomatoes, with juice
    • 1 can (15 oz) tomato sauce
    • 1 cup corn kernels (fresh or frozen)
    • 1 can (4 oz) diced green chilies (optional)
  • Spices and Seasonings:
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cinnamon (optional)
    • 1/2 teaspoon cayenne pepper (optional)
    • 1/4 teaspoon ground nutmeg (optional)
    • Salt and pepper to taste
  • Liquids:
    • 1 cup vegetable broth (or chicken broth)
    • 1 tablespoon olive oil (for sautéing)
  • Optional Toppings:
    • Shredded cheese
    • Sour cream or Greek yogurt
    • Chopped cilantro
    • Diced avocado
    • Pumpkin seeds (pepitas)
    • Tortilla chips

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes.
  • Add minced garlic and cook for an additional minute until fragrant.
  • Stir in chili powder, cumin, smoked paprika, cinnamon (if using), cayenne pepper (if using), nutmeg (if using), salt, and pepper. Cook for another 2 minutes, stirring to coat the vegetables.
  • Add the pumpkin puree, diced tomatoes, tomato sauce, black beans, kidney beans, pinto beans, corn, and diced green chilies (if using). Pour in the vegetable broth and stir to combine.
  • Bring the chili to a boil, then reduce heat to low. Cover and let simmer for 20-30 minutes, stirring occasionally.
  • Serve hot with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, diced avocado, pumpkin seeds, or tortilla chips.

Notes

  • Adjust the spice level by adding or omitting cayenne pepper and green chilies.
  • The addition of cinnamon and nutmeg gives the chili a warm, fall-inspired flavor, but they can be omitted for a more traditional taste.

Nutrition

Find it online: https://avarecipes.com/pumpkin-chili-recipe/