I love adding in unexpected ingredients to my recipes and the 100% pumpkin puree makes this chili recipe a game changer. Just make it once, and instead of talking about the football game around the dinner table, you’ll be raving about this Pumpkin Chili! And if you’re not a fan of this recipe, try my spicy slow cooker chili or this butternut squash chili. As the days and nights cool down, some of my favorite foods to cook are soups and comforting casseroles but one of my fall-favorites to cook is chili. I love adding in the cinnamon, nutmeg, and the slight sweetness and earthy flavors of pumpkin puree to create a hearty, thick, flavor-packed pumpkin chili.
Ground beef: I love this recipe best with ground beef for a more hearty vibe but feel free to use ground turkey, ground chicken or even ground pork. Leave the meat out completely and use a veggie broth for a vegetarian option. Spices: cinnamon, chili powder, chipotle chili powder, cumin, nutmeg. These spices all add warmth and compliment the pumpkin flavor perfectly. Diced Tomatoes: I like using the petite diced tomatoes, but you can also use the fire-roasted tomatoes for an added smoky flavor. Beans: I’m using 3 types of beans to make this a hearty meal. The classic, dense kidney bean adds a meaty, sweet flavor. The black beans take on the rich flavors of the chili, and the pinto beans add the perfect creaminess to the chili. Pumpkin puree: is nutritionally dense, and adds a creamy, slightly sweet, earthy flavor to the chili. Trust me though, even if you’re not a fan of pumpkin you won’t really even know the pumpkin is hiding in there! It’s a subtle flavor. Broth: Using chicken broth helps tenderize the meat as it cooks in the chili along with adding a milder flavor to the chili. Use vegetable broth if preferred.
Tips and Variations
Use ground turkey instead of beef or simply leave meat out for vegetarian option. You can substitute beef broth, vegetable broth, or water for the chicken broth. Add in lentils or more beans/different beans to make it heartier if you’re not using beef. Don’t skip out on the sugar when adding in the seasonings. Adding a touch of sugar helps add sweetness to balance the rich, deep flavors of chili. Be sure to allow the chili to simmer for at least 30 minutes, or longer if you can. Chili needs plenty of time for the flavors to meld and overall it’s the secret to ultra yummy chili. If you like a thicker chili, I recommend only using 2 cups of broth. I always add 3 cups when I make it, but it’s all personal preference.
