Description
Hearty pumpkin chili brings autumn comfort to your dinner table, blending rich spices with seasonal warmth. Robust flavors and comforting textures invite you to savor this delightful Mexican-inspired dish.
Ingredients
Scale
- 1 lb ground meat (beef, turkey, or chicken) or additional vegetables for vegetarian version
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 1 15-oz can pumpkin puree
- 2 15-oz cans beans (kidney, black beans, or mix), drained and rinsed
- 1 14.5-oz can diced tomatoes
- 2 cups (16 fl oz) vegetable or chicken broth
- 2 tbsps chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsps olive oil
- Optional toppings:
- sour cream
- shredded cheese
- chopped cilantro
- sliced jalapenos
- avocado
Instructions
- In a large pot, warm olive oil over medium heat and sauté diced onion, minced garlic, and chopped bell pepper until vegetables become translucent and fragrant, approximately 4-5 minutes.
- If using meat, add ground protein and cook until completely browned; for vegetarian option, incorporate diced zucchini and grated carrot, cooking until slightly softened.
- Sprinkle chili powder, ground cumin, smoked paprika, and ground cinnamon into the pot, stirring continuously for 60 seconds to activate and intensify the spice aromatics.
- Pour in smooth pumpkin puree, kidney beans, diced tomatoes with their natural juices, and vegetable broth, mixing thoroughly to create a harmonious blend.
- Increase heat to high, allowing mixture to reach a robust boil, then immediately reduce temperature to low, creating a gentle simmer for 25-35 minutes, occasionally stirring to prevent sticking.
- Taste and adjust seasoning with kosher salt and freshly cracked black pepper to enhance overall flavor profile.
- Ladle steaming chili into serving bowls and garnish with optional toppings like tangy sour cream, shredded cheese, fresh cilantro, sliced jalapeños, or creamy diced avocado.
Notes
- Swap ground meat with plant-based crumbles or extra beans for a fully vegetarian and protein-packed chili that keeps the hearty texture.
- Roast bell peppers beforehand to enhance their natural sweetness and add deeper, smokier undertones to the overall dish.
- Use fresh pumpkin puree instead of canned for a more vibrant, authentic flavor and better control of moisture levels in the chili.
- Try different bean varieties like black, kidney, or pinto to create unique flavor profiles and boost nutritional diversity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg