Why Make This Recipe
Pumpkin Chili is a wonderful choice for a comforting meal, especially during the cooler months. This recipe combines the warmth of chili with the rich, creamy texture of pumpkin. It is not only filling but also packed with nutrients. Making this dish is a great way to enjoy the flavors of fall while providing a hearty option for family dinners. Plus, it’s easy to prepare and can be made ahead of time, making mealtime stress-free.
How to Make Pumpkin Chili
Ingredients
- 1 can of pumpkin puree
- 1 can of black beans, rinsed and drained
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 2 cups of vegetable broth
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: sour cream, cilantro, shredded cheese
Directions
- In a large slow cooker, heat a bit of olive oil and sauté the chopped onion, garlic, and bell pepper until softened.
- Add the pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasoning if necessary.
- Serve hot with optional toppings.
How to Serve Pumpkin Chili
Serve Pumpkin Chili hot in bowls. You can add optional toppings like sour cream, fresh cilantro, or shredded cheese for extra flavor. It pairs well with crusty bread or corn muffins for a complete meal.
How to Store Pumpkin Chili
Store leftover Pumpkin Chili in an airtight container in the refrigerator. It stays fresh for up to 4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. When ready to eat, thaw it overnight in the fridge and reheat on the stove or in the microwave.
Tips to Make Pumpkin Chili
- Use fresh ingredients whenever possible for the best flavor.
- If you want more spice, add some chopped jalapeños or a pinch of cayenne pepper.
- Feel free to throw in other vegetables like corn or zucchini for added texture and flavor.
Variation
You can swap out black beans for kidney beans or pinto beans if desired. Additionally, adding cooked ground turkey or beef can make it a heartier dish.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin. Just ensure it’s cooked and smooth before adding it to the chili.
Is this recipe vegan?
Yes, Pumpkin Chili is naturally vegan if you use vegetable broth and skip the cheese and sour cream toppings.
Can I make this chili on the stovetop instead?
Absolutely! You can sauté the vegetables in a pot and then add the remaining ingredients. Allow it to simmer for about 30-40 minutes until everything is heated through and flavors meld together.
Pumpkin Chili
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and nutritious chili combining pumpkin with classic flavors for a hearty meal.
Ingredients
- 1 can of pumpkin puree
- 1 can of black beans, rinsed and drained
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 2 cups of vegetable broth
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: sour cream, cilantro, shredded cheese
Instructions
- In a large slow cooker, heat a bit of olive oil and sauté the chopped onion, garlic, and bell pepper until softened.
- Add the pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasoning if necessary.
- Serve hot with optional toppings.
Notes
For extra flavor, serve with crusty bread or corn muffins. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
