Description
Hearty pumpkin chili brings robust autumn flavors to your dinner table. Mexican-inspired spices and seasonal ingredients create a comforting meal packed with warmth and depth you’ll crave all season long.
Ingredients
Scale
Beans and Pumpkin:
- 1 can (15 ounces / 425 grams) pumpkin puree
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
- 1 can (15 ounces / 425 grams) pinto beans, drained and rinsed
Vegetables and Tomato Products:
- 1 large onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 can (15 ounces / 425 grams) diced tomatoes, with juice
- 1 can (15 ounces / 425 grams) tomato sauce
- 1 cup corn kernels (fresh or frozen)
- 1 can (4 ounces / 113 grams) 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 sauteing)
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Diced avocado
- Pumpkin seeds (pepitas)
- Tortilla chips
Instructions
- Warm olive oil in a spacious cooking vessel over medium-high temperature, introducing diced onion and bell pepper. Allow vegetables to soften and become translucent, approximately 5 minutes.
- Incorporate minced garlic and sauté until aromatic, roughly 60 seconds.
- Sprinkle and mix chili powder, cumin, smoked paprika, cinnamon, cayenne, nutmeg, salt, and pepper. Toss ingredients to thoroughly coat vegetables, cooking for an additional 2 minutes.
- Gently fold in pumpkin puree, diced tomatoes, tomato sauce, three varieties of beans, corn, and green chilies. Pour vegetable broth and blend ingredients completely.
- Elevate mixture to a rolling boil, then immediately reduce heat to low. Cover pot and allow chili to simmer, periodically stirring, for 25-35 minutes until flavors meld harmoniously.
- Transfer steaming chili into serving bowls, garnishing with optional toppings like shredded cheese, sour cream, fresh cilantro, diced avocado, roasted pumpkin seeds, or crispy tortilla chips.
Notes
- Swap out meat for a vegetarian version by adding extra beans or plant-based protein like tempeh or tofu cubes.
- Control spice levels by gradually adding cayenne pepper and adjusting according to personal heat tolerance.
- Enhance depth of flavor by roasting whole spices before grinding them fresh for more intense aromatics.
- Make this chili freezer-friendly by storing in airtight containers for up to 3 months, which helps meal prep and saves cooking time later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg