Pumpkin Chili

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A rich, flavorful chili with a touch of sweetness from pumpkin and a hint of spice—perfect for cozy meals.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: American

Keyword: Pumpkin Chili

Servings: servings

Calories: 172kcal

Author: Alicia

1 cup yellow onion diced
2 tablespoons neutral cooking oil
1 hot red pepper serrano, chipotle, or habanero or jalapeño, finely diced, seeds removed
2 teaspoons fresh garlic minced
salt and black pepper to taste
½ teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon cumin
2 cups vegetable broth or any meat/poultry broth
2 cups canned chopped tomatoes fire-roasted recommended
15 ounces pumpkin puree 1 can (or homemade roasted pumpkin)
45 ounces beans 3 15-oz cans (kidney, pinto, or preferred variety)
1 large carrot sliced
1-2 stalks celery sliced
1 cup red bell pepper diced

In a large pot over medium-high heat, heat the oil.
2 tablespoons neutral cooking oil
Add the onion, bell peppers, celery, carrot, and diced hot pepper. Sauté for 2-3 minutes until slightly softened.
1 cup yellow onion, 1 large carrot, 1-2 stalks celery, 1 cup red bell pepper, 1 hot red pepper
Stir in the garlic and cook for 1 more minute until fragrant.
2 teaspoons fresh garlic

Add salt, black pepper, cinnamon, chili powder, and cumin. Stir until the spices are evenly distributed and fragrant.
salt and black pepper, ½ teaspoon ground cinnamon, 1 teaspoon chili powder, 1 teaspoon cumin
Pour in the beans, broth, chopped tomatoes, and pumpkin puree. Stir to combine.
2 cups vegetable broth, 2 cups canned chopped tomatoes, 45 ounces beans , 15 ounces pumpkin puree
Cover and let simmer on low heat for 20 minutes, allowing the chili to thicken and flavors to meld.
If the chili is too thick, add more broth or warm water until desired consistency is reached.
Serve warm with your favorite toppings such as shredded cheese, avocado, sour cream, or tortilla chips.