Description

This pumpkin chili recipe is hearty and cozy: the ideal crowd-pleasing meal! Pumpkin adds a creamy body this easy dinner. Want to add meat? See the notes below.

Ingredients

Scale

2 tablespoons butter or olive oil*
1 small yellow onion, diced
2 garlic cloves, minced
1 green pepper, small diced
1 small sweet potato, small diced
15-ounce can pumpkin puree
1 28-ounce can diced tomatoes
15-ounce can tomato sauce
15-ounce can kidney beans, drained and rinsed
15-ounce can pinto beans, drained and rinsed
1 1/2 cups water
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 teaspoon cinnamon
1 1/2 teaspoons kosher salt
1 tablespoon sugar, maple syrup or honey (optional**)
For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.*
Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon, kosher salt, and sugar.
Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender. If the chili seems very thick, add another 1/4 cup water (and a bit more if necessary to come to the desired consistency).
Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.

Notes

*Meat variation: After Step 1, add 1 pound ground beef or plant-based beef crumbles. Saute until the meat is browned, about 5 to 7 minutes. Then proceed to Step 2.

**You can omit this if desired, but the sugar balances the acid of the tomatoes. If you’d like, you can add to taste at the end of simmering.

Category: Main dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Keywords: Pumpkin chili