Pumpkin chili is a hearty and flavorful dish that’s perfect for a cold fall or winter day. It’s also surprisingly easy to make, even for beginner cooks. This recipe is packed with nutrients and protein, thanks to the pumpkin, beans, and ground meat. And the best part is that it’s incredibly versatile. You can customize it to your own taste by adding different spices, vegetables, or toppings.

Image Credits : Well plated by Erin (www.wellplated.com)

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 pound ground beef or turkey
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can pumpkin puree
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: chopped fresh cilantro, sour cream, shredded cheese, avocado, cornbread

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more.
3. Add ground meat and cook until browned, breaking it up with a spoon.
4. Stir in diced tomatoes, pumpkin puree, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes, or until flavors have melded.
6. Serve hot with your favorite toppings.

Tips:

• For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno pepper.
• If you don’t have ground beef or turkey, you can use ground chicken, sausage, or even lentils.
• You can also add other vegetables to the chili, such as corn, carrots, or zucchini.
• To make the chili thicker, mash some of the beans with a fork before adding them to the pot.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

 

 

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Additional tips for making your pumpkin chili even more delicious:

• Use smoked paprika for a deeper flavor.
• Add a splash of beer or broth for extra depth.
• Top your chili with a dollop of Greek yogurt or sour cream for a creamy touch.
• Serve your chili with crusty bread or cornbread for dipping.

With a little creativity, you can easily make this easy pumpkin chili your own. So get cooking and enjoy this cozy fall favorite!

I hope you enjoy this easy pumpkin chili recipe! It’s sure to become a new fall favorite in your home.

Happy cooking!