Fall is in the air, and what better way to embrace the season than with a steaming bowl of pumpkin chili?
This unique twist on a classic comfort food is sure to become your new favorite autumn dish.
Did you know that pumpkin is not only delicious but also packed with nutrients? It’s rich in vitamin A, fiber, and antioxidants – making this chili as healthy as it is tasty!
Get ready to tantalize your taste buds and warm your soul with our mouthwatering pumpkin chili recipe.
Customizing Your Pumpkin Chili
One of the best things about chili is how versatile it is! Here are some ways to make this pumpkin chili your own:
- Vegetarian option: Skip the meat and add an extra can of beans or some diced vegetables like bell peppers and zucchini.
- Spice it up: Add a diced jalapeño or a dash of cayenne pepper for extra heat.
- Protein alternatives: Try ground turkey, chicken, or even a plant-based meat substitute.
- Get creative: Toss in some corn, diced sweet potatoes, or a handful of quinoa for added texture and nutrition.
Serving Suggestions and Pairings
Now that your pumpkin chili is ready, it’s time to serve it up! Here are some ideas to take your meal to the next level:
- Top with a dollop of sour cream, shredded cheese, and fresh cilantro.
- Serve with a side of warm, crusty bread or homemade cornbread – perfect for soaking up every last bit of chili!
- For a complete fall feast, pair your chili with a crisp apple salad or roasted Brussels sprouts.
- Beverage pairings: A pumpkin ale or a glass of bold red wine complements the flavors beautifully. For non-alcoholic options, try apple cider or a spiced chai tea.
Storing and Reheating Your Pumpkin Chili
Made too much? No worries! Pumpkin chili stores and reheats wonderfully:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months.
- When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the microwave.
- Add a splash of broth when reheating to maintain the perfect consistency.
- Pro tip: The flavors often deepen after a day or two, making leftovers even more delicious!
Recipe FAQ’s
Can I make this pumpkin chili in a slow cooker?
Absolutely! Brown the meat and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Is this chili spicy?
As written, this recipe is mildly spiced. You can easily adjust the heat level by adding more chili powder or including diced jalapeños.
How can I make this recipe vegetarian or vegan?
Simply omit the ground beef and use vegetable broth instead of beef broth. Add an extra can of beans or some diced vegetables for bulk. For a vegan version, skip the dairy toppings or use plant-based alternatives.
Hearty Pumpkin Chili Recipe
Ingredients
- 1 pound ground beef or turkey for a leaner option
- 1 large onion diced
- 3 cloves garlic minced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz pumpkin puree
- 1 can 14.5 oz diced tomatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon pumpkin pie spice
- Salt and pepper to taste
Optional toppings:
- Sour cream
- Shredded cheddar cheese
- Chopped fresh cilantro
- Sliced jalapeños
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess fat.
- Add diced onions and minced garlic to the pot. Sauté until the onions are translucent and fragrant.
- Stir in the kidney beans, black beans, pumpkin puree, and diced tomatoes.
- Pour in the beef broth and mix well.
- Add chili powder, cumin, pumpkin pie spice, salt, and pepper. Stir to combine all ingredients thoroughly.
- Bring the chili to a boil, then reduce heat and let it simmer for about 30-40 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. If the chili is too thick, add a bit more broth. If it’s too thin, let it simmer uncovered for a few more minutes.