This cozy pumpkin chili is a warm delight with a mix of spices, tender beans, and, of course, creamy pumpkin. It’s perfect for chilly days when you need a little comfort!
Every spoonful feels like a hug! I love pairing it with crunchy bread for dipping—trust me, it’s a match made in heaven. You’ll want seconds for sure! 😋
Ingredients & Substitutions
Olive Oil: It’s great for sautéing your veggies, but you can use any neutral oil, like canola or avocado, if you prefer. These can work just as well!
Onion: I love using yellow or white onions for their sweetness. If you’re in a pinch, shallots are a nice substitute that adds a different flavor profile.
Bell Pepper: Red and orange peppers are sweeter, but green ones work too if you’d like a more savory taste. You can skip them entirely if you’re not a fan!
Beans: Black and kidney beans are traditional, but you can mix things up with pinto or chickpeas. If you’re looking for a low-carb alternative, try using more lentils instead.
Pumpkin Puree: Make sure to grab plain pumpkin puree, not pumpkin pie filling. If you can’t find pumpkin, you can use butternut squash puree instead for a similar smooth and sweet result.
How Can I Ensure My Chili Is Flavorful?
To build flavors in your chili, the process of cooking your vegetables properly is key. Start by sautéing the onion in olive oil until it’s soft. Each layer of ingredients should be well-cooked before adding the next!
- Keep your heat medium when cooking the onions to avoid burning them.
- After adding the spices, let them toast a little—that’s when they release their full flavor!
- Don’t rush the simmering stage! Letting it sit allows the flavors to meld beautifully.
Taste your chili before serving. A little more salt or a squeeze of lime can brighten it all up! Enjoy your warming bowl of pumpkin chili!
How to Make Pumpkin Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or orange), diced
- 1-2 jalapeños, seeded and finely chopped (optional for heat)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup cooked or canned lentils
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Pumpkin seeds (pepitas) for garnish
How Much Time Will You Need?
This delicious pumpkin chili project will take about 10 minutes to prep, followed by another 30-40 minutes for cooking. Just enough time to relax while it simmers away and fills your kitchen with delightful aromas!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft and translucent. Then, stir in the minced garlic, diced bell pepper, and jalapeños if you’d like a bit of heat. Cook for another 3-4 minutes until the peppers soften nicely.
2. Toast the Spices:
Now it’s time to add some flavor! Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper (if you’re feeling spicy). Stir well to coat all the vegetables and give the spices about 1 minute to toast lightly.
3. Combine the Ingredients:
Pour in the diced tomatoes, pumpkin puree, vegetable broth, black beans, kidney beans, and lentils. Stir everything together thoroughly so it’s well-mixed and starts to come together.
4. Simmer the Chili:
Bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally until it thickens to your desired consistency—feel free to adjust the cook time based on how thick you want it!
5. Season and Serve:
Before you scoop it into bowls, taste the chili. Add salt and pepper as needed to enhance the flavors. Serve the chili hot, garnished with pumpkin seeds (pepitas) for an added crunch.
This pumpkin chili is hearty and has a delightful sweetness thanks to the pumpkin, perfectly balanced with warming spices—ideal for those crisp autumn days! Enjoy your comforting bowl of goodness!
img src=”https://seasoningmoments.com/wp-content/uploads/2025/09/pumpkin-chili.webp” alt=””>
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and puree the pumpkin before adding it to the chili. You can roast it or steam it until tender, then blend it until smooth. About 2 cups of fresh pumpkin puree will work well in this recipe!
What Can I Substitute for the Beans?
If you’re looking to swap out the beans, you can use more lentils or even quinoa for added texture. If you prefer a meatier chili, ground turkey or beef can be added instead—just brown it before adding the vegetables!
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months! Just thaw in the fridge overnight before reheating. To reheat, simply warm it on the stove or in the microwave until heated through.
Can I Make This Recipe Vegetarian or Vegan?
This chili is already vegetarian and can easily be made vegan by ensuring that the vegetable broth is free of any animal products. It’s a satisfying vegan dish packed with protein from the beans and lentils!
