Pumpkin Chili

When the leaves start to turn and a chill fills the air, there’s nothing quite like a warm bowl of Pumpkin Chili to bring comfort to the soul. I remember the first time I made this cozy dish; it was a crisp autumn evening, and the scent of spices filled the kitchen, drawing my family in like moths to a flame. As I stirred the pot, I felt an overwhelming sense of nostalgia wash over me, recalling the many fall gatherings spent with loved ones, sharing stories and laughter over hearty meals. This Pumpkin Chili quickly became a staple in our household, a reminder that good food can bring people together, no matter the season.

What I love most about this recipe is its versatility. Not only is it packed with flavor, but it also allows for creativity with toppings and sides. Whether you prefer a hint of heat from jalapeños or a cool contrast from sliced avocado, each bowl can be customized to suit your taste. The creamy texture from the pumpkin puree melds beautifully with the robust flavors of black beans and fire roasted tomatoes, creating a dish that’s rich in both taste and nutrition.

This is not just a recipe; it’s an experience—one that invites you to slow down, savor the scents, and enjoy the simple pleasures of life. I love serving this dish during fall gatherings or even as a relaxing weeknight dinner. If you’re looking for a meal that warms the heart and nourishes the body, then this Pumpkin Chili is just what you need. So, gather your ingredients and let’s create something special that will surely become a favorite in your home!

Everything You Need for Pumpkin Chili

When it comes to creating a dish like Pumpkin Chili, the choice of ingredients is key. Each element contributes to the overall flavor and texture, making it a wholesome and satisfying meal. A blend of fresh vegetables, beans, and spices works together beautifully, creating a harmony of tastes that will keep you coming back for more.

• 1 tablespoon olive oil: This is used for sautéing vegetables, adding a rich flavor base to the chili.
• 1 medium onion, chopped: Onions are key for enhancing flavor and providing a savory depth.
• 1 red pepper, seeds removed and chopped: Adds sweetness and color to the dish.
• 1 yellow pepper, seeds removed and chopped: Complements the red pepper and adds a vibrant look.
• 3 cloves garlic, minced: Garlic brings a wonderful aroma and richness to the chili.
• 30 oz fire roasted tomatoes: These tomatoes enhance flavor with their smoky, sweet taste.
• 15 oz can black beans, rinsed and drained: Adds protein and fiber, making the chili hearty.
• 15 oz can pinto beans, rinsed and drained: Another great source of protein that blends well with the spices.
• 15 oz can pumpkin puree (not pumpkin pie filling): The star ingredient that gives the chili its unique flavor and texture.
• 1 cup vegetable broth: Helps to create a rich, flavorful base for the chili.
• 1 cup frozen roasted corn, we use fire roasted: Adds sweetness and texture.
• 1 tablespoon chili powder plus 1 teaspoon: Provides the chili’s signature warmth and flavor.
• 1 tablespoon cumin: Adds a warm, earthy flavor that complements the other spices.
• 1/2 teaspoon smoked paprika: Contributes a smoky flavor, enhancing the overall depth.
• 1 teaspoon kosher salt: Balances the flavors.
• ½ teaspoon black pepper: Adds a touch of heat.
• Shredded cheese: For topping, it adds creaminess.
• Sliced avocado: For a fresh, creamy topping.
• Sliced green onion: Adds a burst of freshness and crunch.
• Jalapeño slices: Optional, for those who love some heat.
• 4 cups day-old cornbread, cut into 1-inch cubes: For croutons, adds texture and flavor.
• 1 tablespoon olive oil: For drizzling over the cornbread cubes before baking.
• Kosher salt, to taste: For seasoning the croutons.

How to Assemble Pumpkin Chili

Making Pumpkin Chili is a delightful process that fills your kitchen with wonderful aromas. Follow these steps for a successful chili that will warm your heart. Each step is designed to help you achieve a perfect blend of flavors and textures!

1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once it’s shimmering, add the onion, red pepper, and yellow pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and the onions become translucent. This step builds the foundation of flavor for your Pumpkin Chili.

2. Stir in the garlic and let it cook for an additional 2 minutes. You’ll know it’s ready when the garlic becomes fragrant and slightly golden. Be careful not to burn it, as that could add an undesirable bitterness to your dish.

3. Next, add the fire roasted tomatoes along with the black beans, pinto beans, pumpkin puree, vegetable broth, and frozen roasted corn. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together well, ensuring that the pumpkin is evenly distributed in the mix.

4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This simmering process allows the flavors to meld together beautifully. The chili will thicken slightly, becoming rich and hearty.

5. While the chili is simmering, prepare the cornbread croutons if you’re using them. Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper for easy cleanup.

6. Place the day-old cornbread cubes on the baking sheet and drizzle with 1 tablespoon of olive oil. Toss the cubes to coat them evenly. Spread them out so they’re in a single layer, avoiding overcrowding. Sprinkle with a pinch of kosher salt. This will help create that golden-brown, crispy texture.

7. Bake the croutons for about 15 minutes, turning them halfway through. Keep an eye on them; they should be golden brown and crispy when done. The aroma will be delightful!

8. Once the chili has simmered and the croutons are baked, it’s time to serve. Ladle the Pumpkin Chili into bowls, topping each with your desired toppings like shredded cheese, sliced avocado, sliced green onion, and jalapeño slices.

9. Serve the chili warm alongside the crispy cornbread croutons. Enjoy the warmth and comfort that this Pumpkin Chili brings to your table!

Helpful Hints

Preparing dishes like Pumpkin Chili can be a breeze with a few helpful hints. Here are some tips to elevate your cooking experience:

• Storage: How to store leftovers: Make sure to cool the chili completely before transferring it to airtight containers. This helps maintain freshness.
• Freezing: You can freeze this chili for up to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: What to serve with this: It pairs beautifully with cornbread, rice, or a fresh green salad.
• Leftover Ideas: Use leftover chili as a filling for tacos or burritos the next day for a quick meal.
• Garnish: Experiment with garnishes like cilantro or sour cream for added flavor and freshness.
• Meal Prep: Consider making a double batch for quick meals throughout the week.

Serving Suggestions

Serving Pumpkin Chili is all about enhancing the experience. This dish is not just a meal; it’s an occasion. Here are some ideas on how to serve it:

• Cozy Gatherings: Serve in a large pot at the center of the table, allowing everyone to help themselves. It creates a warm, inviting atmosphere.
• Bread Bowls: For a fun twist, hollow out small loaves of bread and serve the chili inside. It adds flair and is delicious!
• Side Dishes: Pair with cornbread, a fresh garden salad, or tortilla chips for a complete meal.
• Occasions: This chili is perfect for fall gatherings, Thanksgiving, or even casual weeknight dinners.
• Storage Tips: If you have leftovers, store them in airtight containers for easy reheating. They make for a great lunch or quick dinner.
• Seasonal Pairings: Consider serving with seasonal fruits like pears or apples for a delightful contrast.

FAQ

Conclusion

This Pumpkin Chili is a quintessential fall dish that brings warmth and comfort to your table. Its rich flavors and wholesome ingredients make it a perfect meal for family gatherings or cozy nights at home. I encourage you to try this recipe, as it not only satisfies your hunger but also creates lovely memories around the dinner table. Whether you enjoy it alone or with loved ones, this chili is sure to become a cherished favorite!

Pumpkin Chili

The ultimate comfort food, Pumpkin Chili is a delicious blend of spices, beans, and creamy pumpkin. This easy weeknight dinner is perfect for chilly evenings, and it’s a crowd-pleaser at gatherings. Make it tonight for a warm hug in a bowl!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Oven
• Saucepan

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 medium red pepper seeds removed and chopped
• 1 medium yellow pepper seeds removed and chopped
• 3 cloves garlic minced
• 30 oz fire roasted tomatoes
• 15 oz black beans rinsed and drained
• 15 oz pinto beans rinsed and drained
• 15 oz pumpkin puree (not pumpkin pie filling)
• 1 cup vegetable broth
• 1 cup frozen roasted corn we use fire roasted
• 1 tablespoon chili powder plus 1 teaspoon
• 1 tablespoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• units shredded cheese
• units sliced avocado
• units sliced green onion
• units jalapeño slices
• 4 cups day old cornbread cut into 1-inch cubes
• 1 tablespoon olive oil
• units kosher salt to taste

Instructions

 

• In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, and yellow pepper. Cook, stirring occasionally, until vegetable soften, about 5 minutes.
• Stir in the garlic and cook for an additional 2 minutes.
• Add the fire roasted tomatoes, black beans, pinto beans, pumpkin puree, vegetable broth, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir and let the chili simmer on low for 15 minutes.
• While the chili is simmering, make the cornbread croutons, if using. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the cornbread cubes on the baking sheet and drizzle with olive oil and toss. Spread the croutons out so they are in an even layer and not touching. Sprinkle with a little salt. Bake for 15 minutes, turning half way through, or until the croutons are golden brown and crispy.
• To serve, ladle the chili into bowls. Top with desired toppings and cornbread croutons, if using. Serve warm.

Notes

• Tip 1: You can use store bought cornbread to make the cornbread.
• Tip 2: You can freeze the chili for up to 3 months.

Keyword Cozy Fall Chili, Healthy Pumpkin Chili, Pumpkin Chili Recipe, Vegetarian Chili Recipe

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.