Warm Up with Delicious Pumpkin Chili – Cozy Fall Recipe

Pumpkin chili is a delightful and unexpected fusion of flavors that warms your soul and fills your belly. Picture a steaming bowl brimming with vibrant pumpkin, hearty beans, and a symphony of spices that dance on your taste buds. The aroma wafts through the kitchen, inviting everyone to gather around the table, eager for their first spoonful.

This dish is not just a meal; it’s a celebration of fall, cozy evenings, and good company. I remember the first time I made pumpkin chili for friends during a chilly October gathering. They were skeptical at first—pumpkin in chili? But as they took their first bites, their expressions transformed from doubt to pure delight. You could almost hear the collective “Mmm” filling the room as they savored every bite.

I once made this pumpkin chili for Halloween, and it was such a hit that I had friends requesting it for Thanksgiving!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for an authentic flavor.

• Kidney Beans: These add heartiness; you can substitute black beans if preferred.

• Onion: Freshly chopped onion brings sweetness and depth to the chili.

• Garlic: Fresh garlic cloves elevate the flavor; minced garlic works best here.

• Bell Peppers: A mix of colored bell peppers adds sweetness and visual appeal.

• Vegetable Broth: Use low-sodium broth to control salt levels while adding rich flavor.

• Chili Powder: This spice blend adds warmth; adjust according to your heat preference.

• Cumin: Ground cumin provides an earthy taste that complements the pumpkin beautifully.

• Olive Oil: For sautéing vegetables; use extra virgin for added richness.

• Sour Cream or Yogurt (optional): For serving; adds creaminess that contrasts well with spicy flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sauté the Vegetables: Begin by heating olive oil in a large pot over medium heat. Add chopped onions and bell peppers, cooking them until they soften and turn translucent.

Add Garlic and Spices: Stir in minced garlic, chili powder, and cumin. Cook until fragrant—about 1 minute—letting those wonderful aromas fill your kitchen.

Pumpkin Time!: Mix in the canned pumpkin puree along with vegetable broth and kidney beans. Stir well until everything is combined into a beautiful orange-hued mixture.

Simmer Away!: Bring your chili to a gentle boil over medium-high heat before reducing it to low. Let it simmer for about 20-30 minutes until thickened and flavorful.

Taste Test!: After simmering, give it a taste! Adjust seasoning if necessary by adding more salt or spices according to preference.

Serve Hot!: Once done, ladle into bowls and top each serving with sour cream or yogurt if desired. Garnish with fresh herbs for an extra pop.

Now you’re ready to enjoy this fantastic pumpkin chili that’s sure to impress not only your palate but also anyone lucky enough to join you!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add your spices before tossing in the pumpkin and beans. This sequence maximizes flavor and ensures everything cooks evenly.

Add Your Touch

Feel free to swap pumpkin with sweet potatoes or add black beans for extra protein. Spice it up with jalapeños if you crave heat, or top with sour cream for creaminess.

Storing & Reheating

Store leftover pumpkin chili in an airtight container in the fridge for up to five days. Reheat gently on the stove over medium heat, adding a splash of broth if it thickens too much.

Cooking pumpkin chili reminds me of the first time I made it for friends. They were skeptical at first but devoured it! Their surprised faces turned into smiles were priceless.

FAQ

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works perfectly and saves time during meal prep.

How spicy is this pumpkin chili?

The spice level can be adjusted based on your taste; feel free to add more or less spice.

Can I freeze leftover pumpkin chili?

Absolutely! It freezes well in an airtight container for up to three months.

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Pumpkin Chili

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Pumpkin chili is a heartwarming dish that brings together the rich flavors of pumpkin and spices for a cozy meal. This vibrant chili combines creamy pumpkin puree with hearty beans and fresh vegetables, creating a delightful fusion perfect for chilly nights. With its inviting aroma and satisfying texture, this recipe promises to impress family and friends alike. Easy to prepare, it’s the ideal choice for weeknight dinners or festive gatherings.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Category: Main
• Method: Cooking
• Cuisine: American

Ingredients

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• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 2 cups low-sodium vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• 2 tbsp olive oil
• Optional: sour cream or yogurt for serving

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper; sauté until softened.
2. Stir in minced garlic, chili powder, and cumin; cook for about 1 minute until fragrant.
3. Mix in pumpkin puree, vegetable broth, and kidney beans; stir until well combined.
4. Bring to a gentle boil, then reduce heat to low and let it simmer for 20-30 minutes until thickened.
5. Taste and adjust seasoning as needed before serving hot topped with sour cream or yogurt if desired.

Nutrition

• Serving Size: 1 bowl (about 1 cup)
• Calories: 200
• Sugar: 4g
• Sodium: 350mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg