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Pumpkin Chili Hearty and Flavorful Comfort Food

by on April 4, 2025

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Looking for a tasty dish that warms you up while being simple to make? This Pumpkin Chili is a hearty blend of spices and flavors. I will show you how to craft this comfort food that blends wholesome ingredients, rich tastes, and cozy vibes. Get ready to learn quick tips, explore variations, and enjoy an easy step-by-step guide. Let’s dive into this delightful seasonal dish!

- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 jalapeño, seeded and minced - 2 cups pumpkin puree (canned or fresh) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes, with juice - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon cinnamon - Salt and pepper, to taste - Fresh cilantro, for garnish - Greek yogurt or sour cream, for serving (optional) I choose each ingredient for a reason. Olive oil adds healthy fat and flavor. Onions and garlic build a solid flavor base. The bell pepper adds sweetness and color. Jalapeño gives a kick of heat. Pumpkin puree is the star of this dish. It adds creaminess and a unique taste. Black beans and kidney beans boost protein and fiber. Diced tomatoes bring acidity and moisture to the chili. Vegetable broth makes the chili rich and hearty. Chili powder, cumin, and smoked paprika create depth. Cinnamon adds warmth and a hint of sweetness. Salt and pepper balance the flavors. Garnishing with cilantro brightens the dish, while Greek yogurt or sour cream offers creaminess. Fresh pumpkin gives a bright flavor. Look for firm pumpkins with smooth skin. Choose ones that feel heavy for their size. You can roast or steam fresh pumpkin before using. Canned pumpkin is a great shortcut. Look for pure pumpkin, not pie filling. Check the label for no added sugars or spices. Canned pumpkin saves time and still tastes good. Both options work well in this chili. {{ingredient_image_2}} First, gather your ingredients. You will need onion, garlic, bell pepper, and jalapeño. Dice the onion and bell pepper into small pieces. Mince the garlic and jalapeño. This step helps the flavors blend well. Next, heat one tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for about 3-4 minutes until it looks translucent. The smell will be great! Then, add the minced garlic, bell pepper, and jalapeño. Keep cooking for another 5 minutes. This softens the veggies and builds flavor. Now it’s time to add the star of the show: pumpkin puree! Stir in 2 cups of pumpkin puree. Mix it well with the sautéed vegetables. Then, add the black beans and kidney beans. Make sure they are rinsed and drained first. Next, pour in the canned diced tomatoes with juice and 2 cups of vegetable broth. Give everything a good stir to combine. Sprinkle in your spices: 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of cinnamon. Season with salt and pepper to your taste. Stir again to spread the spices evenly throughout the mix. Increase the heat slightly to bring the chili to a gentle simmer. Once it simmers, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes. Stir occasionally. This helps prevent sticking and allows the flavors to develop fully. After simmering, check the chili. It should have thickened and smell amazing. If needed, adjust the seasoning. Remove the pot from the heat when done. Serve the chili hot, garnished with fresh cilantro. For a creamy twist, add a dollop of Greek yogurt or sour cream. Enjoy your hearty and flavorful comfort food! To make your pumpkin chili pop, spices are key. Use chili powder for warmth. Cumin adds a nice earthy taste. Smoked paprika gives a subtle smokiness. Cinnamon adds a hint of sweetness. Adjust these spices based on your taste. Start with a little, then add more as needed. Use a large pot or Dutch oven for even cooking. A wooden spoon helps mix the ingredients well. A sharp knife makes chopping veggies easy. A measuring spoon ensures spice accuracy. Having a ladle ready makes serving simple and neat. Do not rush the cooking process. Allow the onions to soften before adding more veggies. Stir regularly to prevent sticking. If your chili is too thick, add more broth. Taste as you cook to adjust flavors. This way, you’ll create a delicious blend that everyone will love. Pro Tips Flavor Boost: Add a splash of apple cider vinegar at the end of cooking to brighten the flavors of the chili. Bean Variations: Feel free to substitute or add different types of beans, such as pinto or navy beans, for a unique twist. Spice Level: Adjust the amount of jalapeño or add a pinch of cayenne pepper for those who prefer a spicier kick. Storage Tips: This chili stores well in the refrigerator for up to 4 days and freezes beautifully for future meals. {{image_4}} You can easily make this chili vegetarian or vegan. Start by using vegetable broth instead of chicken broth. All the beans and pumpkin are already plant-based. To boost protein, add lentils or more beans. You can also toss in more veggies, like zucchini or corn. This makes the dish colorful and tasty. If you love heat, add more spice! Use two jalapeños instead of one. You can also toss in a pinch of cayenne pepper or some crushed red pepper flakes. For a smoky flavor, try adding chipotle peppers in adobo sauce. This will give your chili a nice kick and depth of flavor. This pumpkin chili is naturally gluten-free! Just make sure to check all labels on canned goods. Some brands can add gluten as a thickener. You can also serve the chili with gluten-free tortilla chips or cornbread. This way, everyone can enjoy a hearty meal without worry. To store leftover pumpkin chili, let it cool first. Use an airtight container. This keeps the chili fresh and prevents spills. You can store it in the fridge for up to five days. Make sure to label the container with the date. This way, you can track how long it has been stored. When you're ready to eat the chili again, reheat it gently. You can use the stove or the microwave. If using the stove, place the chili in a pot. Heat it on low, stirring often to keep it from sticking. If using the microwave, use a microwave-safe bowl and cover it with a lid or microwave-safe wrap. Heat in short intervals, stirring in between. This helps warm it evenly. Pumpkin chili freezes well for later use. To freeze, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight. Reheat as mentioned above for best taste. Pumpkin is a superfood packed with nutrients. It is low in calories and high in fiber. This makes it great for digestion. Pumpkin is also rich in vitamins A and C. These vitamins support your immune system. They help keep your skin healthy too. The bright orange color shows that it has antioxidants, which fight free radicals. Eating pumpkin can improve your eyesight as well. That's because it contains beta-carotene. Overall, adding pumpkin to your diet is a smart choice for health. Yes, you can substitute many ingredients in pumpkin chili. If you don't have black beans, try using pinto beans. You can also swap kidney beans for chickpeas. If you're not a fan of jalapeños, use bell peppers for less heat. For the vegetable broth, chicken broth works too if you like. Fresh pumpkin is great, but canned pumpkin saves time. Feel free to mix spices based on your taste. Cooking should be fun and flexible, so enjoy it! Pumpkin chili lasts about 3 to 5 days in the fridge. Be sure to store it in an airtight container. This keeps the chili fresh and tasty. When you want to eat it again, just reheat it on the stove or in the microwave. If you want to save it longer, consider freezing it. Frozen pumpkin chili can last up to 3 months. Just remember to label your containers with the date for easy tracking. Pumpkin chili is a cozy dish that blends great ingredients and flavors. You learned how to choose fresh pumpkin, prep your veggies, and cook with care. I shared tips to boost flavor and avoid common mistakes. Plus, you saw ways to customize your chili for different diets. Storing and reheating it correctly ensures you can enjoy leftovers. Embrace your cooking skills and enjoy making this hearty dish! Remember, each bowl brings warmth and joy to your table.

Why I Love This Recipe

  1. Comforting Flavor Profile: The combination of pumpkin and spices creates a warm and inviting dish perfect for chilly days.
  2. Nutritious Ingredients: Packed with beans and pumpkin, this chili is not only delicious but also a healthy option full of fiber and vitamins.
  3. Easy to Prepare: With simple steps and minimal prep time, this recipe is perfect for a weeknight dinner or a cozy gathering.
  4. Versatile Serving Options: Serve it in mini pumpkins for a festive touch or pair it with tortilla chips for added crunch!

Ingredients

List of Ingredients for Pumpkin Chili

– 1 tablespoon olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 bell pepper (red or yellow), diced

– 1 jalapeño, seeded and minced

– 2 cups pumpkin puree (canned or fresh)

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) kidney beans, rinsed and drained

– 1 can (14.5 oz) diced tomatoes, with juice

– 2 cups vegetable broth

– 2 tablespoons chili powder

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– 1 teaspoon cinnamon

– Salt and pepper, to taste

– Fresh cilantro, for garnish

– Greek yogurt or sour cream, for serving (optional)

Explanation of Ingredient Choices

I choose each ingredient for a reason. Olive oil adds healthy fat and flavor. Onions and garlic build a solid flavor base. The bell pepper adds sweetness and color. Jalapeño gives a kick of heat.

Pumpkin puree is the star of this dish. It adds creaminess and a unique taste. Black beans and kidney beans boost protein and fiber. Diced tomatoes bring acidity and moisture to the chili.

Vegetable broth makes the chili rich and hearty. Chili powder, cumin, and smoked paprika create depth. Cinnamon adds warmth and a hint of sweetness. Salt and pepper balance the flavors. Garnishing with cilantro brightens the dish, while Greek yogurt or sour cream offers creaminess.

Tips for Choosing Fresh vs. Canned Pumpkin

Fresh pumpkin gives a bright flavor. Look for firm pumpkins with smooth skin. Choose ones that feel heavy for their size. You can roast or steam fresh pumpkin before using.

Canned pumpkin is a great shortcut. Look for pure pumpkin, not pie filling. Check the label for no added sugars or spices. Canned pumpkin saves time and still tastes good. Both options work well in this chili.

Step-by-Step Instructions

Initial Preparation of Vegetables

First, gather your ingredients. You will need onion, garlic, bell pepper, and jalapeño. Dice the onion and bell pepper into small pieces. Mince the garlic and jalapeño. This step helps the flavors blend well.

Next, heat one tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for about 3-4 minutes until it looks translucent. The smell will be great! Then, add the minced garlic, bell pepper, and jalapeño. Keep cooking for another 5 minutes. This softens the veggies and builds flavor.

Combining Ingredients in the Pot

Now it’s time to add the star of the show: pumpkin puree! Stir in 2 cups of pumpkin puree. Mix it well with the sautéed vegetables. Then, add the black beans and kidney beans. Make sure they are rinsed and drained first. Next, pour in the canned diced tomatoes with juice and 2 cups of vegetable broth. Give everything a good stir to combine.

Sprinkle in your spices: 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of cinnamon. Season with salt and pepper to your taste. Stir again to spread the spices evenly throughout the mix.

Cooking Method and Timing

Increase the heat slightly to bring the chili to a gentle simmer. Once it simmers, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes. Stir occasionally. This helps prevent sticking and allows the flavors to develop fully.

After simmering, check the chili. It should have thickened and smell amazing. If needed, adjust the seasoning. Remove the pot from the heat when done. Serve the chili hot, garnished with fresh cilantro. For a creamy twist, add a dollop of Greek yogurt or sour cream. Enjoy your hearty and flavorful comfort food!

Tips & Tricks

How to Enhance Flavor with Spices

To make your pumpkin chili pop, spices are key. Use chili powder for warmth. Cumin adds a nice earthy taste. Smoked paprika gives a subtle smokiness. Cinnamon adds a hint of sweetness. Adjust these spices based on your taste. Start with a little, then add more as needed.

Recommended Cooking Utensils

Use a large pot or Dutch oven for even cooking. A wooden spoon helps mix the ingredients well. A sharp knife makes chopping veggies easy. A measuring spoon ensures spice accuracy. Having a ladle ready makes serving simple and neat.

Avoiding Common Mistakes

Do not rush the cooking process. Allow the onions to soften before adding more veggies. Stir regularly to prevent sticking. If your chili is too thick, add more broth. Taste as you cook to adjust flavors. This way, you’ll create a delicious blend that everyone will love.

Pro Tips

  1. Flavor Boost: Add a splash of apple cider vinegar at the end of cooking to brighten the flavors of the chili.
  2. Bean Variations: Feel free to substitute or add different types of beans, such as pinto or navy beans, for a unique twist.
  3. Spice Level: Adjust the amount of jalapeño or add a pinch of cayenne pepper for those who prefer a spicier kick.
  4. Storage Tips: This chili stores well in the refrigerator for up to 4 days and freezes beautifully for future meals.

Variations

Vegetarian and Vegan Pumpkin Chili Options

You can easily make this chili vegetarian or vegan. Start by using vegetable broth instead of chicken broth. All the beans and pumpkin are already plant-based. To boost protein, add lentils or more beans. You can also toss in more veggies, like zucchini or corn. This makes the dish colorful and tasty.

Spicy Pumpkin Chili for Heat Lovers

If you love heat, add more spice! Use two jalapeños instead of one. You can also toss in a pinch of cayenne pepper or some crushed red pepper flakes. For a smoky flavor, try adding chipotle peppers in adobo sauce. This will give your chili a nice kick and depth of flavor.

Gluten-Free Modifications

This pumpkin chili is naturally gluten-free! Just make sure to check all labels on canned goods. Some brands can add gluten as a thickener. You can also serve the chili with gluten-free tortilla chips or cornbread. This way, everyone can enjoy a hearty meal without worry.

Storage Info

How to Properly Store Leftover Pumpkin Chili

To store leftover pumpkin chili, let it cool first. Use an airtight container. This keeps the chili fresh and prevents spills. You can store it in the fridge for up to five days. Make sure to label the container with the date. This way, you can track how long it has been stored.

Reheating Tips for Best Results

When you’re ready to eat the chili again, reheat it gently. You can use the stove or the microwave. If using the stove, place the chili in a pot. Heat it on low, stirring often to keep it from sticking. If using the microwave, use a microwave-safe bowl and cover it with a lid or microwave-safe wrap. Heat in short intervals, stirring in between. This helps warm it evenly.

Freezing Guidelines and Tips

Pumpkin chili freezes well for later use. To freeze, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight. Reheat as mentioned above for best taste.

FAQs

What are the Health Benefits of Pumpkin?

Pumpkin is a superfood packed with nutrients. It is low in calories and high in fiber. This makes it great for digestion. Pumpkin is also rich in vitamins A and C. These vitamins support your immune system. They help keep your skin healthy too. The bright orange color shows that it has antioxidants, which fight free radicals. Eating pumpkin can improve your eyesight as well. That’s because it contains beta-carotene. Overall, adding pumpkin to your diet is a smart choice for health.

Can I Substitute Ingredients in Pumpkin Chili?

Yes, you can substitute many ingredients in pumpkin chili. If you don’t have black beans, try using pinto beans. You can also swap kidney beans for chickpeas. If you’re not a fan of jalapeños, use bell peppers for less heat. For the vegetable broth, chicken broth works too if you like. Fresh pumpkin is great, but canned pumpkin saves time. Feel free to mix spices based on your taste. Cooking should be fun and flexible, so enjoy it!

How Long Does Pumpkin Chili Last in the Fridge?

Pumpkin chili lasts about 3 to 5 days in the fridge. Be sure to store it in an airtight container. This keeps the chili fresh and tasty. When you want to eat it again, just reheat it on the stove or in the microwave. If you want to save it longer, consider freezing it. Frozen pumpkin chili can last up to 3 months. Just remember to label your containers with the date for easy tracking.

Pumpkin chili is a cozy dish that blends great ingredients and flavors. You learned how to choose fresh pumpkin, prep your veggies, and cook with care. I shared tips to boost flavor and avoid common mistakes. Plus, you saw ways to customize your chili for different diets. Storing and reheating it correctly ensures you can enjoy leftovers. Embrace your cooking skills and enjoy making this hearty dish! Remember, each bowl brings warmth and joy to your tabl

- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 jalapeño, seeded and minced - 2 cups pumpkin puree (canned or fresh) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes, with juice - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon cinnamon - Salt and pepper, to taste - Fresh cilantro, for garnish - Greek yogurt or sour cream, for serving (optional) I choose each ingredient for a reason. Olive oil adds healthy fat and flavor. Onions and garlic build a solid flavor base. The bell pepper adds sweetness and color. Jalapeño gives a kick of heat. Pumpkin puree is the star of this dish. It adds creaminess and a unique taste. Black beans and kidney beans boost protein and fiber. Diced tomatoes bring acidity and moisture to the chili. Vegetable broth makes the chili rich and hearty. Chili powder, cumin, and smoked paprika create depth. Cinnamon adds warmth and a hint of sweetness. Salt and pepper balance the flavors. Garnishing with cilantro brightens the dish, while Greek yogurt or sour cream offers creaminess. Fresh pumpkin gives a bright flavor. Look for firm pumpkins with smooth skin. Choose ones that feel heavy for their size. You can roast or steam fresh pumpkin before using. Canned pumpkin is a great shortcut. Look for pure pumpkin, not pie filling. Check the label for no added sugars or spices. Canned pumpkin saves time and still tastes good. Both options work well in this chili. {{ingredient_image_2}} First, gather your ingredients. You will need onion, garlic, bell pepper, and jalapeño. Dice the onion and bell pepper into small pieces. Mince the garlic and jalapeño. This step helps the flavors blend well. Next, heat one tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for about 3-4 minutes until it looks translucent. The smell will be great! Then, add the minced garlic, bell pepper, and jalapeño. Keep cooking for another 5 minutes. This softens the veggies and builds flavor. Now it’s time to add the star of the show: pumpkin puree! Stir in 2 cups of pumpkin puree. Mix it well with the sautéed vegetables. Then, add the black beans and kidney beans. Make sure they are rinsed and drained first. Next, pour in the canned diced tomatoes with juice and 2 cups of vegetable broth. Give everything a good stir to combine. Sprinkle in your spices: 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of cinnamon. Season with salt and pepper to your taste. Stir again to spread the spices evenly throughout the mix. Increase the heat slightly to bring the chili to a gentle simmer. Once it simmers, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes. Stir occasionally. This helps prevent sticking and allows the flavors to develop fully. After simmering, check the chili. It should have thickened and smell amazing. If needed, adjust the seasoning. Remove the pot from the heat when done. Serve the chili hot, garnished with fresh cilantro. For a creamy twist, add a dollop of Greek yogurt or sour cream. Enjoy your hearty and flavorful comfort food! To make your pumpkin chili pop, spices are key. Use chili powder for warmth. Cumin adds a nice earthy taste. Smoked paprika gives a subtle smokiness. Cinnamon adds a hint of sweetness. Adjust these spices based on your taste. Start with a little, then add more as needed. Use a large pot or Dutch oven for even cooking. A wooden spoon helps mix the ingredients well. A sharp knife makes chopping veggies easy. A measuring spoon ensures spice accuracy. Having a ladle ready makes serving simple and neat. Do not rush the cooking process. Allow the onions to soften before adding more veggies. Stir regularly to prevent sticking. If your chili is too thick, add more broth. Taste as you cook to adjust flavors. This way, you’ll create a delicious blend that everyone will love. Pro Tips Flavor Boost: Add a splash of apple cider vinegar at the end of cooking to brighten the flavors of the chili. Bean Variations: Feel free to substitute or add different types of beans, such as pinto or navy beans, for a unique twist. Spice Level: Adjust the amount of jalapeño or add a pinch of cayenne pepper for those who prefer a spicier kick. Storage Tips: This chili stores well in the refrigerator for up to 4 days and freezes beautifully for future meals. {{image_4}} You can easily make this chili vegetarian or vegan. Start by using vegetable broth instead of chicken broth. All the beans and pumpkin are already plant-based. To boost protein, add lentils or more beans. You can also toss in more veggies, like zucchini or corn. This makes the dish colorful and tasty. If you love heat, add more spice! Use two jalapeños instead of one. You can also toss in a pinch of cayenne pepper or some crushed red pepper flakes. For a smoky flavor, try adding chipotle peppers in adobo sauce. This will give your chili a nice kick and depth of flavor. This pumpkin chili is naturally gluten-free! Just make sure to check all labels on canned goods. Some brands can add gluten as a thickener. You can also serve the chili with gluten-free tortilla chips or cornbread. This way, everyone can enjoy a hearty meal without worry. To store leftover pumpkin chili, let it cool first. Use an airtight container. This keeps the chili fresh and prevents spills. You can store it in the fridge for up to five days. Make sure to label the container with the date. This way, you can track how long it has been stored. When you're ready to eat the chili again, reheat it gently. You can use the stove or the microwave. If using the stove, place the chili in a pot. Heat it on low, stirring often to keep it from sticking. If using the microwave, use a microwave-safe bowl and cover it with a lid or microwave-safe wrap. Heat in short intervals, stirring in between. This helps warm it evenly. Pumpkin chili freezes well for later use. To freeze, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight. Reheat as mentioned above for best taste. Pumpkin is a superfood packed with nutrients. It is low in calories and high in fiber. This makes it great for digestion. Pumpkin is also rich in vitamins A and C. These vitamins support your immune system. They help keep your skin healthy too. The bright orange color shows that it has antioxidants, which fight free radicals. Eating pumpkin can improve your eyesight as well. That's because it contains beta-carotene. Overall, adding pumpkin to your diet is a smart choice for health. Yes, you can substitute many ingredients in pumpkin chili. If you don't have black beans, try using pinto beans. You can also swap kidney beans for chickpeas. If you're not a fan of jalapeños, use bell peppers for less heat. For the vegetable broth, chicken broth works too if you like. Fresh pumpkin is great, but canned pumpkin saves time. Feel free to mix spices based on your taste. Cooking should be fun and flexible, so enjoy it! Pumpkin chili lasts about 3 to 5 days in the fridge. Be sure to store it in an airtight container. This keeps the chili fresh and tasty. When you want to eat it again, just reheat it on the stove or in the microwave. If you want to save it longer, consider freezing it. Frozen pumpkin chili can last up to 3 months. Just remember to label your containers with the date for easy tracking. Pumpkin chili is a cozy dish that blends great ingredients and flavors. You learned how to choose fresh pumpkin, prep your veggies, and cook with care. I shared tips to boost flavor and avoid common mistakes. Plus, you saw ways to customize your chili for different diets. Storing and reheating it correctly ensures you can enjoy leftovers. Embrace your cooking skills and enjoy making this hearty dish! Remember, each bowl brings warmth and joy to your table.

Pumpkin Spice Chili Delight

A warm and flavorful chili featuring pumpkin puree and a blend of spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper red or yellow, diced
  • 1 jalapeño seeded and minced
  • 2 cups pumpkin puree
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can diced tomatoes, with juice
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving Greek yogurt or sour cream (optional)

Instructions
 

  • In a large pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion, sautéing for about 3-4 minutes until it becomes translucent and fragrant.
  • Incorporate the minced garlic, diced bell pepper, and jalapeño into the pot. Continue to sauté for an additional 5 minutes, allowing the vegetables to soften and meld in flavor.
  • Gently stir in the pumpkin puree, ensuring it combines well with the vegetables. Then, add the rinsed black beans, kidney beans, diced tomatoes (along with their juice), and the vegetable broth, mixing thoroughly.
  • Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir the pot well to ensure all the spices are evenly distributed throughout the mixture.
  • Increase the heat slightly to bring the chili to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Allow the chili to simmer for approximately 25-30 minutes, stirring occasionally to prevent sticking and to let the flavors develop fully. Adjust the seasoning to your liking as it simmers.
  • After the chili has thickened and developed a rich flavor profile, remove the pot from the heat.
  • Serve the chili hot in bowls, garnished with fresh cilantro. Add a dollop of Greek yogurt or sour cream if you desire a creamy touch.

Notes

For a festive presentation, serve the chili in hollowed-out mini pumpkins, and provide crunchy tortilla chips on the side for added texture!
Keyword chili, pumpkin, spicy, vegetarian

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