Pumpkin Chili Recipe
Pumpkin Chili combines the savory flavors of ground meat (or vegetables for a vegetarian option), beans, and a rich pumpkin base. Infused with warm spices like chili powder, cumin, and a hint of cinnamon, this chili is a comforting and nutritious meal that's perfect for cooler weather.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Ground meat (beef, turkey, or chicken) or additional vegetables for a vegetarian version
- Onion
- Fresh garlic
- Red bell pepper
- Pumpkin puree
- Canned beans (kidney, black beans, or a mix)
- Canned diced tomatoes
- Vegetable or chicken broth
- Chili powder
- Ground cumin
- Smoked paprika
- Ground cinnamon (optional)
- Salt
- Pepper
- Olive oil
- Optional toppings: Sour cream, shredded cheese, chopped cilantro, sliced jalapeños, avocado
Instructions
- Heat olive oil in a large pot and sauté the onion, garlic, and bell pepper until softened.
- Add ground meat (if using) and cook until browned. For a vegetarian version, add zucchini and carrot, cooking until slightly tender.
- Stir in chili powder, cumin, smoked paprika, and cinnamon, cooking for 1 minute to release flavors.
- Add pumpkin puree, beans, diced tomatoes (with juice), and broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with optional toppings like sour cream, cheese, cilantro, jalapeños, or avocado.
Notes
- For a spicier chili, add additional chili powder or a pinch of cayenne pepper.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Pair with cornbread or crusty bread for a complete meal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
Find it online: https://camilarecipes.com/pumpkin-chili-recipe/