why make this recipe
Pumpkin chili is a hearty and comforting dish that combines the best flavors of fall with a spicy kick. It’s perfect for chilly days or when you want something warm and filling. This recipe is not only delicious but also a great way to sneak in some nutrients, thanks to the pumpkin and beans. Plus, it’s easy to make in a slow cooker, allowing you to enjoy a home-cooked meal with minimal effort.
how to make Pumpkin Chili
Ingredients:
- 1 lb ground beef or turkey
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
Directions:
- In a slow cooker, combine ground beef or turkey, onion, and garlic. Cook until browned.
- Add pumpkin puree, black beans, diced tomatoes, chili powder, cumin, salt, pepper, and broth.
- Stir everything together.
- Cook on low for 6-8 hours or high for 4 hours.
- Serve hot, garnished with your choice of toppings.
how to serve Pumpkin Chili
Serve your pumpkin chili hot in a bowl. You can top it with shredded cheese, sour cream, avocado, or chopped green onions for added flavor. It goes well with crusty bread, tortilla chips, or over rice for a complete meal.
how to store Pumpkin Chili
To store leftover pumpkin chili, let it cool down and then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, freeze it in a freezer-safe container for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
tips to make Pumpkin Chili
- Use fresh ingredients whenever possible to enhance the flavors.
- Adjust the spice level by adding more or less chili powder or including fresh jalapeños.
- For a vegetarian version, replace the meat with more beans or lentils.
- Feel free to add other vegetables like bell peppers or corn for extra nutrition.
variation
You can change the beans in this recipe. Instead of black beans, try using kidney beans or pinto beans. You can also add different herbs like oregano or cilantro for a fresh twist.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the chili.
Is pumpkin chili gluten-free?
Yes, this recipe is gluten-free as long as you choose gluten-free broth and toppings.
Can I make pumpkin chili on the stove instead of a slow cooker?
Absolutely! Just brown the meat and sauté the onion and garlic in a pot, then add the remaining ingredients and simmer for about 30 minutes.
Pumpkin Chili
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-Free, High-Protein
Description
A hearty and comforting pumpkin chili perfect for chilly days, packed with flavors and nutrients.
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
Instructions
- In a slow cooker, combine ground beef or turkey, onion, and garlic. Cook until browned.
- Add pumpkin puree, black beans, diced tomatoes, chili powder, cumin, salt, pepper, and broth.
- Stir everything together.
- Cook on low for 6-8 hours or high for 4 hours.
- Serve hot, garnished with your choice of toppings.
Notes
Use fresh ingredients for better flavor. Adjust spice levels to taste. This recipe can be made vegetarian by substituting meat with beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American