Pumpkin Chili Recipe

By Ellie

8 Person

45 Minutes

0 Calories

Full of hearty veggies and creamy pumpkin puree, this Pumpkin Chili is a fun spin on traditional chili and is sure to be a crowd-pleaser this fall season! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

Garnish: avocado, cilantro, chili flakes, vegan sour cream
1 15 oz. can pumpkin puree
1 15 oz. can black beans, drained and rinsed
2 15 oz. cans kidney beans, drained and rinsed
2 15 oz. cans chopped tomatoes
Black pepper to taste
¼ tsp. pumpkin pie spice
2 tsp. salt
2 tsp. cumin
2 tbsp. chili powder
1 red bell pepper, chopped
1 cup chopped celery
1 cup chopped carrot
4 cloves garlic, minced
1 onion, chopped

Method

01

In a large pot, saute the onions, garlic, and carrot until softened.
02

Add in the chopped celery and bell pepper and saute a few minutes more until soft and cooked through.
03

Add in the spices--from the chili powder to the black pepper--and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
04

Add in the canned chopped tomatoes, kidney beans, black beans, and pumpkin puree and stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don't add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.
05

Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes and some Pumpkin Corn Bread Muffins if desired!

Related Tags

Pumpkin Chili Recipe

4.5

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Garnish: avocado, cilantro, chili flakes, vegan sour cream

1 15 oz. can pumpkin puree

1 15 oz. can black beans, drained and rinsed

2 15 oz. cans kidney beans, drained and rinsed

2 15 oz. cans chopped tomatoes

Black pepper to taste

¼ tsp. pumpkin pie spice

2 tsp. salt

2 tsp. cumin

2 tbsp. chili powder

1 red bell pepper, chopped

1 cup chopped celery

1 cup chopped carrot

4 cloves garlic, minced

1 onion, chopped

03 Method

Step 1

In a large pot, saute the onions, garlic, and carrot until softened.

Step 2

Add in the chopped celery and bell pepper and saute a few minutes more until soft and cooked through.

Step 3

Add in the spices--from the chili powder to the black pepper--and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.

Step 4

Add in the canned chopped tomatoes, kidney beans, black beans, and pumpkin puree and stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don't add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.

Step 5

Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes and some Pumpkin Corn Bread Muffins if desired!

04 Author