The Best Pumpkin Chili
There is nothing like a delicious bowl of the Best Pumpkin Chili on a cold Autumn day! And better yet, it is super easy, quick, and very nutritious! So read along and discover your next favorite soup for the cold months ahead…or any season if you’re me 🙂
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Fall in Love this Fall with Pumpkin Chili
So I have to admit, there was once a day when I thought Pumpkin in savory dishes was odd and couldn’t taste great. However, I was eager to try adding more squash into our diet and include it in recipes we already eat often and enjoy, like pasta, soups, and mac n’ cheese. This Best Pumpkin Chili is one I tried years ago and played around with to make it my own, and boy do we love it!
The soup is a southwest/taco-style chili with smoky seasoning, beans, corn, and pumpkin. The pumpkin is not something you really taste, but it gives the chili an amazingly smooth and velvety consistency. The creaminess of the chili is what sets it apart from other tortilla soups. Plus, the pumpkin in the chili gives you some great nutrition and healthy fiber! Just look here at the benefits of including more pumpkin into your diet!
One reason I really enjoy making this for my family is that it pleases everyone. I love seeing my daughter gobble up all of the veggies in this chili! It is so easy (any time of year, not just the Fall) to have all of the ingredients in your pantry and be able to whip up a batch of this chili quickly. Literally, be ready to eat in about 30 minutes!
Make it Your Own!
This recipe is so versatile and I can tell you there are many times I switch things up in this Pumpkin Chili. If you are new to cooking, soups are a great way to start experimenting with your own flavors and ingredients. Here are some ways you might wish to play around with this chili:
Meat:Â We love this because it is a budget-friendly, healthy, meatless meal. It is completely filling on its own and never seems to lack like other meatless meals. You can even use vegetable stock to make it vegetarian. But if you want to add meat, I suggest some ground chicken/turkey!
Lentils:Â I have from time to time had spare green lentils on hand. Too little to make a real recipe, so I use them in here by cooking them in the instant pot and then tossing them in just as if they were beans. It is great to do if you find you are short on beans but have spare lentils! They are very nutritious as well so why not?
Chipotle:Â I have to admit, I don’t like spicy things. I like the flavor of spice, but not the heat of it. So when I buy a can of chipotle peppers I rarely use more than one at a time. I place them separately in a freezer bag (just spacing them out so they don’t touch as they freeze) and pull out what I need from the freezer when I cook. This chili is always a good one to add a chipotle to!
Beans:Â I ususally like a can of black beans and one of red kidney beans, but if you need to swap out for some other or use two cans of black beans or whatever that won’t hurt at all. Use what you have! That’s why I love soups!
Pumpkin:Â The recipe calls for canned pumpkin and that’s what I use. If you have roasted a pumpkin of your own and want to use it then go ahead! Looking for more pumpkin dinner recipes? Take a look at my Pumpkin & Goat Cheese Alfredo!
Chicken Stock:Â I normally use chicken stock in my soups because I like the more intense flavor, but you can use chicken broth or vegetable broth/stock to make this a vegetarian meal.
How to Cook the Best Pumpkin Chili
This might be a crazy short section of this post since this chili is so quick and easy to make! First, saute diced onion and pepper over medium-high heat in some oil of your choice (olive or coconut is what I usually use). Once the onion is translucent and the veggies are softer, add a clove of minced garlic or two if you have them. Stir that around for maybe 30 seconds to be careful not to burn the garlic, and add in the spices. Stir constantly for another 30 seconds to “sweat” the spices and open up their flavors. Then add the chicken stock, tomatoes, pumpkin, and beans. Bring all of that to a simmer and turn the temperature down to medium and simmer for maybe 10-20 minutes. Then add the corn and simmer for another 10 minutes. Done!
Honestly, you can throw this all together in as short of time as you have and it will all taste great once everything heats up on the stove! I’ve done it many times so it is definitely a 30-minute meal! But if you have some spare time to let things heat up at a lower temperature, then I always encourage that for soups. Things always taste a tiny bit better when they take longer, right? This chili also tastes even better the next day, but I think all soups taste better the next day haha.
Get Cozy and Eat!
This is the type of meal that you make on a gray cold day. You eat it in one of those big bowls with a handle on it so you can curl up on the couch and eat it while wrapped in a soft blanket and watching a show that makes you forget that the world is kind of insane. I like to top it with some cheese, maybe some sour cream or plain greek yogurt, and even some crumbled tortilla chips if I have them. I hope you try this Best Pumpkin Chili and love it as we do! Let me know how you liked it!
The Best Pumpkin Chili
Ingredients
- 1 Onion diced
- 1 Bell Pepper diced
- 2-3 cloves Garlic minced
- 28 oz can Diced Tomatoes undrained
- 1 15 oz can Black Beans drained and rinsed
- 1 15 oz can Red Kidney Beans drained and rinsed
- 1 15 ozcan Corn drained. Can use about a cup or so of frozen corn instead
- 1 15 oz can Pumpkin Puree
- 3 Cups Chicken Stock/Broth can use vegetable stock/broth to make this vegetarian
- 1 Tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Coriander
- 1 tsp Turmeric for health benefits, if you don't have any that's fine!
- 1 Tbsp Oregano
- 1 tsp Salt more to taste, if desired
- 1 Tbsp Olive Oil or Coconut Oil
Instructions
- Heat oil over medium-high heat until hot. Then add onions and peppers and saute until onions are translucent.
- Add garlic and saute for another 30 seconds. Add spices and stir constantly for another 30 seconds to "sweat" the spices, and be careful not to burn them.
- Add the stock, tomatoes, pumpkin, beans, and corn, and stir to combine.
- Bring to a simmer and turn down to medium heat to simmer for an additional 20 minutes.
- Serve with sour cream, cheese, or tortilla chips, and enjoy!
