Pumpkin Chili Recipe

Fall is officially in the air, and what better way to welcome the cozy season than with a bowl of warm, comforting chili? But this isn’t just any chili; this is Pumpkin Chili, a delightful twist on the classic that has become a beloved staple in our home. The first time I made this, I was a bit skeptical, I admit. Pumpkin in chili? Cinnamon? Sweet potato? It sounded… different. But the aroma that filled my kitchen as it simmered was intoxicating, a blend of savory spices and sweet earthiness that promised something truly special. And it delivered! My family, initially hesitant about the pumpkin addition, devoured it. The subtle sweetness of the pumpkin, the warmth of cinnamon, and the hearty texture of the sweet potato create a chili experience unlike any other. It’s rich, flavorful, and surprisingly comforting. Paired with a crusty corn muffin and a cold amber lager, it’s the perfect meal for a chilly evening, a game day gathering, or just a cozy night in. Trust me, if you’re looking to spice up your chili routine and embrace the flavors of fall, this Pumpkin Chili is a must-try.

Ingredients

This Pumpkin Chili recipe is all about layering flavors and textures, starting with a robust base of ground meat and aromatic vegetables, then infused with the warm, comforting spices of autumn and the creamy richness of pumpkin. Here’s everything you’ll need to create this culinary masterpiece:

• 1 ¼ lbs. Ground Beef or Ground Turkey: The foundation of our chili, providing hearty protein and savory depth. You can choose between ground beef for a richer, more traditional chili flavor, or ground turkey for a leaner option without sacrificing taste. Opt for 85/15 ground beef for a good balance of flavor and leanness, or 93/7 ground turkey to keep it lighter. For a richer beef flavor, consider using ground chuck. If you prefer a milder taste, ground sirloin or even ground chicken can be used, though ground turkey or beef are most commonly recommended for chili due to their texture and fat content which contributes to the overall flavor and mouthfeel of the chili. For a vegetarian option, you can easily substitute with plant-based ground meat alternatives or even crumbled firm tofu or lentils for a protein-packed chili.
• 1 Medium Yellow Onion, Chopped: Onions are a fundamental aromatic building block in countless dishes, and chili is no exception. Yellow onions offer a balanced flavor that becomes sweet and mellow as they cook, creating a savory base for the chili. Make sure to chop the onion uniformly so it cooks evenly. If you are out of yellow onions, white onions or even shallots can be used as substitutes, although yellow onions are typically preferred for their versatility and sweetness when cooked. Sautéing the onion properly until translucent is crucial to release its flavors and prevent a raw onion taste in the final chili.
• 1 Red Bell Pepper, Seeded and Chopped: Bell peppers add a touch of sweetness and vibrant color to the chili, as well as a subtle vegetal note that complements the other flavors. Red bell peppers are sweeter than green bell peppers and contribute a beautiful visual appeal to the dish. Make sure to remove all the seeds and the white membranes inside the pepper before chopping. You can also use other colors of bell peppers like orange or yellow for a slightly different sweetness profile. For a spicier kick, you can incorporate a small amount of chopped poblano pepper or even a jalapeño pepper (seeded for less heat, with seeds for more).
• 1 Medium Sweet Potato, Peeled and Cubed: Sweet potato is the star of this non-traditional chili, adding a subtle sweetness and creamy texture that perfectly complements the pumpkin. It also brings a boost of vitamins and fiber to the dish. Peel the sweet potato thoroughly and cube it into bite-sized pieces, roughly ½ inch to ¾ inch, so they cook evenly and become tender during the simmering process. If you don’t have sweet potatoes, butternut squash or even acorn squash can be used as alternatives, though sweet potato provides a unique flavor that is integral to this particular chili recipe.
• 2 Cloves Garlic, Minced: Garlic is an essential flavor enhancer in chili, providing a pungent and savory note that deepens the overall taste profile. Freshly minced garlic is always recommended for the best flavor. Two cloves offer a good balance, but you can adjust this to your preference; some garlic lovers might even double the amount. Minced garlic releases its aroma and flavor more readily than chopped or sliced garlic. Add the garlic towards the end of the sautéing process to prevent it from burning and becoming bitter.
• 2 Tablespoons Chili Powder: Chili powder is the heart and soul of chili, providing the signature warm, earthy, and slightly spicy flavor we all know and love. Chili powder is typically a blend of dried chili peppers, cumin, oregano, garlic powder, and other spices. The exact composition can vary between brands, so taste your chili powder to gauge its spiciness and adjust the amount accordingly. If you want a milder chili, start with 1.5 tablespoons and add more to taste. For a spicier chili, you can use a chili powder blend that is specifically labeled as “spicy” or add a pinch of cayenne pepper.
• 2 Teaspoons Ground Cumin: Cumin is a warm, earthy spice that adds depth and complexity to the chili. It complements the chili powder beautifully and enhances the savory notes of the meat and vegetables. Ground cumin is readily available in most grocery stores. For a more intense cumin flavor, you can lightly toast cumin seeds in a dry pan and then grind them yourself before adding them to the chili.
• 1 Teaspoon Smoked Paprika: Smoked paprika brings a smoky depth and subtle sweetness to the chili, adding another layer of flavor that elevates it beyond a standard chili. It’s made from paprika peppers that have been smoked over oak wood, giving it a distinctive smoky aroma and taste. If you don’t have smoked paprika, regular paprika can be used as a substitute, but you will miss out on the smoky element. For a spicier smoky flavor, you can use smoked hot paprika.
• 1 Teaspoon Ground Cinnamon: Cinnamon might seem like an unusual addition to chili, but it’s a secret ingredient that works wonders in this Pumpkin Chili. It adds a warm, subtle sweetness and enhances the pumpkin flavor without making the chili taste overtly sweet. Just a teaspoon is enough to create a noticeable difference. Use ground cinnamon, not cinnamon sticks, for this recipe. If you are unsure about cinnamon in chili, start with ½ teaspoon and add more to taste.
• 1 (15-ounce) Can Pumpkin Puree: Pumpkin puree is the star ingredient that sets this chili apart. It adds a creamy texture, subtle sweetness, and a distinctive fall flavor. Make sure you are using pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Canned pumpkin puree is readily available and convenient. You can also use homemade pumpkin puree if you prefer, just ensure it is smooth and free of strings. The pumpkin puree not only contributes to the flavor but also thickens the chili beautifully.
• 1 (15-ounce) Can Fire-Roasted Tomatoes: Fire-roasted tomatoes add a depth of flavor and a touch of smokiness that complements the smoked paprika and chili powder. They also provide acidity and liquid to the chili. Canned fire-roasted tomatoes are readily available in diced form, which is perfect for chili. If you can’t find fire-roasted tomatoes, regular diced tomatoes can be used, but you will lose some of the smoky flavor. In that case, you might want to consider adding a few drops of liquid smoke to enhance the smoky notes.
• 1 (16-ounce) Can Dark Red Kidney Beans, Drained and Rinsed: Kidney beans are a classic chili bean, providing a hearty texture and mild, slightly sweet flavor. Dark red kidney beans have a richer color and more robust flavor than light red kidney beans. Make sure to drain and rinse the kidney beans thoroughly to remove excess sodium and the starchy liquid, which can make the chili cloudy. Draining and rinsing also helps to reduce any potential digestive discomfort associated with beans.
• 1 (16-ounce) Can Pinto Beans, Drained and Rinsed: Pinto beans add another layer of texture and flavor to the chili, complementing the kidney beans. Pinto beans are creamy and mild, and they break down slightly during cooking, contributing to the chili’s thickness. Just like kidney beans, drain and rinse the pinto beans well before adding them to the chili. You can substitute with other types of beans like black beans, cannellini beans, or even chickpeas if you prefer a different bean profile.
• 3-4 Cups Low-Sodium Chicken Broth, to Desired Consistency: Chicken broth provides the liquid base for the chili and helps to bring all the flavors together. Low-sodium chicken broth is recommended to control the salt level in the chili. Start with 3 cups and add more if you prefer a thinner chili. The amount of broth needed will also depend on your preferred chili consistency and how much liquid is released from the vegetables during cooking. Vegetable broth can be used as a substitute for a vegetarian version.
• Kosher Salt and Fresh Ground Black Pepper, to Taste: Salt and pepper are essential seasonings that enhance all the other flavors in the chili. Kosher salt is preferred by many cooks for its clean taste and ease of use. Freshly ground black pepper provides a more aromatic and flavorful pepperiness than pre-ground pepper. Season the chili generously with salt and pepper to taste, adjusting as needed throughout the cooking process. Taste and season incrementally, as it’s easier to add more seasoning than to remove it.
• 1 Tablespoon Chopped Fresh Cilantro, Optional: Fresh cilantro adds a bright, herbaceous finish to the chili and a pop of fresh green color as a garnish. Cilantro is optional, but it is a common and popular garnish for chili. If you are not a fan of cilantro, you can use other fresh herbs like chopped parsley or green onions as a garnish instead. Add the cilantro right before serving to preserve its fresh flavor and vibrant color.

Instructions

Crafting this flavorful Pumpkin Chili is a straightforward process, even for novice cooks. Follow these step-by-step instructions to bring this comforting dish to life:

1. Brown the Ground Meat and Sauté Aromatics: In a large soup pot or Dutch oven, set over medium heat, add your ground beef or ground turkey. Break up the meat with a spoon as it cooks. While the meat is browning, begin to chop your onion, red bell pepper, and sweet potato. Once the beef is about halfway browned – meaning it’s losing its raw pink color but not yet fully cooked through – add the chopped yellow onion, red bell pepper, and cubed sweet potato to the pot. Continue cooking, stirring occasionally, until the ground meat is fully browned and no longer pink, and the onions and bell pepper have softened and become translucent. This process should take approximately 8-10 minutes. Don’t overcrowd the pot; if you are using a large amount of meat and vegetables, you might need to brown the meat in batches to ensure even cooking and browning. Browning the meat properly is crucial for developing rich flavor in the chili. Sautéing the onions and bell pepper until softened enhances their sweetness and reduces their sharpness.
2. Bloom the Spices: Reduce the heat to low under the pot. Add the minced garlic, chili powder, ground cumin, smoked paprika, and ground cinnamon to the pot. Stir continuously while cooking for about 1 minute. This step, known as “blooming” the spices, is essential for releasing their full aroma and flavor. Cooking the spices in the heat of the pot helps to awaken their essential oils and intensify their taste, which will significantly enhance the overall flavor of the chili. Be careful not to burn the spices; cooking them over low heat for just a minute is sufficient. The aroma of the spices will become noticeably stronger as they bloom.
3. Add Remaining Ingredients and Simmer: Pour in the canned pumpkin puree, fire-roasted tomatoes (undrained), drained and rinsed kidney beans, drained and rinsed pinto beans, and about 3 cups of low-sodium chicken broth. Stir well to combine all the ingredients. Bring the chili to a gentle simmer over medium-low heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, or up to an hour, or even longer for deeper flavor development. Simmering allows the sweet potatoes to become tender and the chili to thicken slightly as the flavors meld and deepen. Stir the chili occasionally during simmering to prevent sticking to the bottom of the pot and to ensure even cooking. If the chili becomes too thick during simmering, you can add a little more chicken broth to reach your desired consistency.
4. Season and Garnish: After simmering for at least 30 minutes, or when the sweet potatoes are fork-tender, remove the lid and season the chili generously with kosher salt and fresh ground black pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, then taste and adjust as needed. Remember that flavors will continue to develop and deepen as the chili cools slightly. If desired, garnish with chopped fresh cilantro right before serving. Taste the chili one final time before serving and adjust seasoning as necessary. Serve hot and enjoy!

Nutrition Facts

This Pumpkin Chili is not only delicious but also offers a good balance of nutrients. Here’s a breakdown of the estimated nutritional information per serving:

• Serving Size: Approximately 1.5 cups
• Servings Per Recipe: 6 servings
• Calories: Approximately 318 kcal

Please note that these are estimated values and can vary depending on specific ingredients used, portion sizes, and cooking methods. Using leaner ground meat, like ground turkey breast, will reduce the calorie and fat content. Adding more vegetables and less meat can also adjust the nutritional profile. This chili provides a good source of protein, fiber from the beans and vegetables, and vitamins and minerals from the pumpkin, sweet potato, and bell pepper. It is a relatively healthy and satisfying meal option, especially when compared to traditional, fattier chili recipes. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

One of the great things about this Pumpkin Chili is that it’s relatively quick and easy to prepare, making it perfect for busy weeknights or weekend gatherings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

This total time of 40 minutes is an estimate. Prep time can be even shorter if you are efficient with your chopping skills. The majority of the cook time is simmering time, which requires minimal active involvement. You can easily start this chili after work and have a warm, flavorful meal ready in under an hour. For even faster prep, you can pre-chop your vegetables ahead of time, or even purchase pre-chopped vegetables from the grocery store.

How to Serve Pumpkin Chili

Pumpkin Chili is versatile and delicious served in a variety of ways. Here are some suggestions to enhance your chili experience:

• Classic Toppings:
  • Shredded cheddar cheese or Monterey Jack cheese
  • A dollop of sour cream or Greek yogurt
  • Chopped green onions or chives
  • A sprinkle of fresh cilantro
  • Diced avocado or guacamole
  • Crumbled tortilla chips or oyster crackers
• Hearty Sides:
  • Warm corn muffins or cornbread (as suggested in the recipe description)
  • Crusty bread for dipping
  • A side salad with a light vinaigrette
  • Baked potatoes or sweet potatoes, topped with chili
  • Rice or quinoa to serve the chili over
• Beverage Pairings:
  • Cold amber lager (as suggested in the recipe description)
  • Pale ale or IPA
  • A robust red wine, like Cabernet Sauvignon or Merlot
  • Iced tea or lemonade
  • Hot apple cider for a fall-themed pairing

Experiment with different toppings and sides to find your favorite combinations. Chili is a very customizable dish, so feel free to get creative and personalize your serving experience.

Additional Tips for Perfect Pumpkin Chili

To ensure your Pumpkin Chili is a resounding success, consider these helpful tips:

1. Adjust the Spice Level: This recipe offers a mild to medium spice level. If you prefer a spicier chili, you can increase the amount of chili powder, add a pinch of cayenne pepper, or include a finely chopped jalapeño pepper (with seeds for extra heat, seeded for less) along with the bell pepper and onion. For a milder chili, reduce the chili powder slightly or use a mild chili powder blend. You can always add more spice later, but it’s harder to remove it, so start conservatively and adjust to taste.
2. Make it Vegetarian or Vegan: Easily adapt this recipe for vegetarians or vegans by omitting the ground meat and using a plant-based ground meat substitute, crumbled firm tofu, or lentils for protein. Ensure you use vegetable broth instead of chicken broth. To make it vegan, ensure your chosen toppings are also vegan-friendly, such as vegan sour cream or avocado. The pumpkin and beans already provide a hearty and satisfying base for a vegetarian or vegan chili.
3. Slow Cooker Option: For a hands-off approach, this Pumpkin Chili can be easily adapted for a slow cooker. Brown the ground meat and sauté the onions and bell pepper in a skillet as instructed. Then, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes are tender and the flavors have melded. Slow cooking enhances the flavors and creates an even more tender and flavorful chili.
4. Make Ahead and Freezer-Friendly: Pumpkin Chili is a fantastic make-ahead dish. The flavors actually deepen and improve overnight and over the next few days in the refrigerator. You can make a big batch on the weekend and enjoy it throughout the week. It’s also freezer-friendly. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
5. Customize with Other Vegetables: Feel free to experiment with adding other vegetables to your Pumpkin Chili. Diced zucchini, corn kernels (fresh or frozen), black beans, or different types of squash like butternut or acorn squash can all be delicious additions. Adding extra vegetables can boost the nutritional value and create even more complex flavors and textures in your chili. Get creative and use what you have on hand or what you enjoy most.

Frequently Asked Questions (FAQ) – Ingredients

Got questions about ingredient substitutions or variations? Here are some common queries related to the ingredients in this Pumpkin Chili recipe:

Q1: Can I use different types of beans in this chili?

A: Absolutely! While this recipe calls for kidney beans and pinto beans, you can easily substitute with other types of beans based on your preference or what you have available. Black beans, cannellini beans (white kidney beans), Great Northern beans, or even chickpeas would all work well. Each type of bean will bring slightly different flavors and textures to the chili. For example, black beans offer a slightly earthy and sweeter flavor, while cannellini beans are creamy and mild. Feel free to experiment with different bean combinations to find your favorite blend.

Q2: Can I use butternut squash instead of sweet potato?

A: Yes, butternut squash is a great alternative to sweet potato in this Pumpkin Chili. Butternut squash has a similar sweetness and creamy texture when cooked, and it pairs beautifully with pumpkin and the warm spices. Peel, seed, and cube the butternut squash in the same way you would the sweet potato. Acorn squash or even kabocha squash could also be used, though butternut squash is the closest in flavor and texture to sweet potato in this context.

Q3: Can I omit the sweet potato altogether?

A: While the sweet potato adds a unique flavor and texture dimension to this Pumpkin Chili, you can technically omit it if you prefer. However, keep in mind that it contributes to the overall sweetness and heartiness of the chili. If you omit the sweet potato, you might want to consider adding another vegetable to maintain the chili’s texture, such as diced carrots or extra bell pepper. You may also need to adjust the seasoning slightly to compensate for the missing sweetness.

Q4: Can I use fresh tomatoes instead of canned fire-roasted tomatoes?

A: You can use fresh tomatoes, but you will lose the fire-roasted flavor. If using fresh tomatoes, you’ll need about 2 cups of diced tomatoes. Roasting the fresh tomatoes in the oven or on the grill before adding them to the chili can help to develop some of that roasted flavor. If you are using regular canned diced tomatoes instead of fire-roasted, consider adding a pinch of smoked paprika or a few drops of liquid smoke to enhance the smoky notes in the chili, to mimic the fire-roasted tomato element.

Q5: Can I use ground chicken or ground sausage instead of ground beef or turkey?

A: Yes, you can definitely use ground chicken or ground sausage. Ground chicken will result in a leaner and milder chili, similar to ground turkey. Ground sausage, especially Italian sausage (sweet or spicy), will add a richer, more flavorful, and spicier dimension to the chili. If using sausage, you may want to reduce or omit the chili powder and cumin initially and adjust seasoning to taste, as sausage is already seasoned. Consider using a mild or hot Italian sausage depending on your spice preference. Ground pork could also be used as a richer alternative.

This Pumpkin Chili is a fantastic dish that’s sure to become a new fall favorite. Enjoy the process of making it and even more so, enjoy sharing it with family and friends!

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