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.
- 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
- 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.
*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