Fall is in the air, and there’s nothing quite like the aroma of a simmering pot of chili on the stove. But this isn’t your average chili recipe – it’s a delectable blend of classic chili flavors and the cozy warmth of pumpkin. Welcome to the ultimate Pumpkin Chili Recipe, a dish that will have your taste buds dancing with delight.
Imagine a velvety smooth pumpkin puree mingling with the robust flavors of chili powder, cumin, and garlic. Add in tender chunks of pumpkin, perfectly seasoned ground beef, and a blend of beans that create a comforting, satisfying texture. This recipe is a true celebration of the best that autumn has to offer, delivering a depth of flavor that will leave you craving more.
Whether you’re hosting a cozy gathering with friends or simply craving a nourishing, homemade meal, this Pumpkin Chili is sure to be a hit. With its vibrant color, complex spices, and a touch of sweetness from the pumpkin, it’s a dish that will transport you to a cozy autumn evening, wrapped in a warm blanket and surrounded by loved ones.
🎃 Why you’ll love this recipe?
This Pumpkin Chili recipe is truly one-of-a-kind, offering a unique twist on a classic dish. The addition of pumpkin not only provides a delightful seasonal flair but also lends a velvety, creamy texture that sets it apart from traditional chili recipes. The pumpkin acts as a natural thickener, creating a rich and satisfying mouthfeel without the need for excessive cornstarch or flour.
What’s more, the blend of spices in this recipe is carefully curated to complement the pumpkin, resulting in a harmonious flavor profile that will have your taste buds doing a happy dance. The subtle sweetness of the pumpkin perfectly balances the warmth of the chili powder and the earthiness of the cumin, creating a truly delectable and well-rounded dish.
Ingredients
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can pumpkin puree
• 1 cup beef broth
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
The key to this Pumpkin Chili recipe is the perfect blend of spices. The combination of chili powder, cumin, and smoked paprika provides a robust, complex flavor that complements the pumpkin beautifully. The touch of cinnamon and cloves adds a subtle warmth and depth, while the brown sugar helps to balance the acidity of the tomatoes and bring out the natural sweetness of the pumpkin.
Instructions
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it cooks, until it’s no longer pink, about 5-7 minutes. Drain any excess fat from the pot.
- Sauté the Aromatics: Add the diced onion to the pot and cook for 3-4 minutes, until softened. Then, add the minced garlic and cook for an additional minute, stirring constantly, until fragrant.
- Season the Chili: Stir in the chili powder, cumin, oregano, smoked paprika, cinnamon, and cloves. Cook for 1-2 minutes, until the spices are toasted and fragrant.
- Add the Remaining Ingredients: Pour in the black beans, kidney beans, diced tomatoes, pumpkin puree, and beef broth. Stir in the brown sugar, salt, and black pepper. Bring the mixture to a simmer.
- Simmer to Perfection: Reduce the heat to low and let the chili simmer, uncovered, for 30-45 minutes, stirring occasionally, until the flavors have melded and the chili has thickened to your desired consistency.
⏰ Timing Overview
• Cook time: 45 minutes
• Total Time: 1 hour
🍽️ Nutritional Information
Nutritional information is an estimate per serving, based on 6 servings.
• Protein: 26 g
• Sodium: 860 mg
• Carbohydrates: 37 g
• Fat: 17 g
• Fiber: 9 g
🥣 Make It Your Own: Substitutions and Ideas
• To Make it Vegan: Substitute the ground beef with 1 lb of crumbled extra-firm tofu or plant-based ground meat, and use vegetable broth instead of beef broth. Omit the brown sugar or replace it with maple syrup.
• To Add a Spicy Kick: Stir in 1-2 teaspoons of your favorite hot sauce or finely chopped fresh chili peppers (such as jalapeño or serrano) along with the other spices.
🍽️ Elevate Your Meal with These Serving Tips
• Garnish Suggestions: Garnish your chili with a dollop of sour cream, a sprinkle of shredded cheddar cheese, chopped fresh cilantro, and a squeeze of lime juice.
• Beverage Pairing: This dish pairs wonderfully with a crisp and refreshing Autumn Sangria or a classic pumpkin spice latte.
💡 Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Using Cold Ingredients: Bring all the ingredients to room temperature before starting the recipe. This will help ensure even cooking and help the flavors meld together seamlessly.
• Mistake 3 – Not Adjusting the Consistency: If the chili seems too thick, add a bit more beef broth or water to thin it out. If it’s too thin, let it simmer a bit longer to allow the flavors to concentrate and the chili to thicken up.
🧊 A Guide to Storing for Later
• Freezing: This chili freezes beautifully. Simply let it cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
• Reheating: To reheat, thaw the chili in the refrigerator overnight (if frozen). Then, transfer to a saucepan and heat over medium, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave, stirring halfway through, until heated to your liking.
❓ FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Using fresh roasted pumpkin puree is a delicious option. Simply roast a sugar pumpkin until tender, then puree the flesh in a food processor or blender. You’ll need about 1 1/2 cups of fresh pumpkin puree to replace the 15-ounce can called for in the recipe.
Can I make this chili in the slow cooker?
Yes, this Pumpkin Chili recipe can easily be adapted for the slow cooker. Brown the ground beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the chili has thickened.
Can I use ground turkey instead of ground beef?
Definitely! Ground turkey is a great substitute for the ground beef in this recipe. The overall flavor profile will be slightly different, but the turkey will still pair beautifully with the pumpkin and spices. Use the same amount of ground turkey as you would the ground beef.
How can I make this recipe spicier?
To amp up the heat, you can increase the amount of chili powder to 3 tablespoons or add in some finely chopped jalapeño or serrano peppers along with the other spices. You can also stir in a tablespoon or two of your favorite hot sauce, such as Sriracha or Cholula, towards the end of the cooking time.
Can I use canned pumpkin pie filling instead of plain pumpkin puree?
We don’t recommend using canned pumpkin pie filling in this recipe. The pie filling contains additional sweeteners and spices that could throw off the balance of flavors in the chili. Stick to plain, unsweetened pumpkin puree for the best results.
🍁 Enjoy Your Delicious Creation!
There’s nothing quite like a steaming bowl of Pumpkin Chili to warm you up on a crisp autumn day. This recipe is a true celebration of the season, blending the comforting flavors of chili with the cozy warmth of pumpkin. Whether you’re hosting a gathering or simply treating yourself to a cozy meal, this dish is sure to delight and satisfy.
Grab a spoon, savor each bite, and let the flavors of fall transport you to a place of pure bliss.
The Perfect Classic Pumpkin Chili Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it cooks, until it's no longer pink, about 5-7 minutes. Drain any excess fat from the pot.
- Add the diced onion to the pot and cook for 3-4 minutes, until softened. Then, add the minced garlic and cook for an additional minute, stirring constantly, until fragrant.
- Stir in the chili powder, cumin, oregano, smoked paprika, cinnamon, and cloves. Cook for 1-2 minutes, until the spices are toasted and fragrant.
- Pour in the black beans, kidney beans, diced tomatoes, pumpkin puree, and beef broth. Stir in the brown sugar, salt, and black pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the chili simmer, uncovered, for 30-45 minutes, stirring occasionally, until the flavors have melded and the chili has thickened to your desired consistency.
