Pumpkin Chili: A Perfect Fall Delight with Canned Pumpkin and Black Beans
If you’re looking to spice up your fall menu with a cozy and flavorful dish, look no further than pumpkin chili. This dish is a unique twist on traditional chili recipes, combining the rich, earthy flavors of pumpkin with the hearty goodness of black beans and ground turkey. Not only is pumpkin chili perfect for warming up on a chilly evening, but it also packs a nutritious punch thanks to its wholesome ingredients. In this article, you’ll discover why pumpkin chili deserves a spot on your dinner table, and you’ll learn how to make this delightful dish using simple pantry staples like canned pumpkin and black beans. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and sure to impress!
What Makes Pumpkin Chili Unique?
Pumpkin chili stands out from other chili recipes because of its unexpected combination of flavors. The use of pumpkin puree gives the chili a subtle sweetness and a creamy texture, which balances the spice and heat from traditional chili ingredients like chili powder, cumin, and paprika. This dish is a great example of how pumpkin, often associated with sweet pumpkin pie and other desserts, can be used in savory recipes to create something truly unique and delicious.
Additionally, pumpkin chili is a versatile dish that can be adapted to suit different dietary needs and preferences. Whether you’re looking for a vegetarian option with beans or a protein-packed version with ground turkey, pumpkin chili offers a satisfying meal for everyone
Step-by-Step Guide to Making a Delicious Fall Chili
To make pumpkin chili, you’ll need a few key ingredients, including canned pumpkin, black beans, ground turkey, and a mix of spices. Start by heating some oil in a large pot over medium-high heat and add the onion. Once the onion is soft and translucent, add the garlic and cook for 2 more minutes. Add the ground turkey, breaking it up with a spoon, and cook until it’s browned.
Next, stir in the spices, including chili powder, cumin, and smoked paprika, to allow the flavors to bloom. Add the canned pumpkin puree, tomatoes, broth, and beans to the pot, stirring occasionally. Bring the mixture to a simmer, lower the heat, and let it cook for about 30 minutes to allow the flavors to meld together. Remember to stir occasionally and taste to adjust the seasoning as needed.
Choosing the Right Ingredients for a Flavorful Dish
When it comes to making pumpkin chili, the quality of your ingredients matters. For the pumpkin, you can use either canned pumpkin puree or fresh roasted pumpkin. Canned pumpkin is a convenient option that works perfectly well, but if you prefer a more robust pumpkin flavor, roasted pumpkin can add an extra layer of depth to the dish.
For the beans, black beans are a popular choice because they add a rich, earthy flavor and a pleasant texture to the chili. However, you can also use pinto beans, kidney beans, or even white beans if you like. If you prefer a chunkier chili, consider adding bell pepper and diced tomatoes for additional texture and flavor.
Can You Use Canned Pumpkin in Chili?
Yes, you can use canned pumpkin in chili! Canned pumpkin is a convenient and delicious option for this recipe. It provides a creamy base and a slightly sweet flavor that complements the spices used in chili. Make sure to use canned pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that could overpower the savory flavors of your chili.
Using canned pumpkins also saves time and effort, as you won’t need to peel, seed, and roast a fresh pumpkin. It allows you to enjoy the rich taste of pumpkin chili without the hassle of preparing fresh pumpkin.
The Perfect Spice Blend for Your Pumpkin Chili Recipe
The spice blend is the heart of any chili recipe, and pumpkin chili is no exception. To create a well-balanced pumpkin chili, you’ll need a mix of chili powder, cumin, paprika, and black pepper. The chili powder adds heat and depth, while cumin brings a warm, earthy note that pairs well with the pumpkin.
For an extra kick, consider adding a pinch of smoked paprika and a dash of red pepper flakes. These spices not only enhance the chili’s flavor but also add a smoky undertone that complements the sweetness of the pumpkin. If you like your chili on the spicier side, feel free to increase the amount of chili powder or add a chopped jalapeño.
How Long Should Pumpkin Chili Simmer for Maximum Flavor?
For the best flavor, pumpkin chili should simmer for at least 30 to 45 minutes. This allows the spices to meld with the other ingredients, creating a rich and flavorful dish. If you’re using a slow cooker, you can let the chili simmer on low for 8 hours or on high for 4 hours. The longer the chili simmers, the more the flavors will develop, so if you have the time, let it cook slowly.
While the chili simmers, it’s important to stir occasionally to prevent sticking and ensure even cooking. The simmering process also helps thicken the chili, giving it a hearty, satisfying texture that pairs perfectly with cornbread or a side of rice.
Differences Between Traditional and Pumpkin-Based Chili
Pumpkin turkey chili differs from traditional chili in several ways. The most obvious difference is the use of pumpkin puree, which adds a unique flavor and creamy texture not typically found in traditional chili. Additionally, pumpkin turkey chili often uses ground turkey instead of ground beef, making it a leaner and healthier option.
Traditional chili recipes tend to focus on bold, smoky flavors with ingredients like ground beef, kidney beans, and tomatoes. In contrast, pumpkin turkey chili has a slightly sweeter, more nuanced flavor profile, thanks to the addition of pumpkin and spices like cinnamon and nutmeg. This makes it an excellent option for those looking for a different take on a classic comfort food.
Slow Cooker vs. Stove Top: Which Method is Better?
Absolutely! Making pumpkin chili in a slow cooker is a convenient option, especially for busy weeknights. To make pumpkin chili in a slow cooker, simply follow the initial steps of browning the ground turkey and sautéing the onions and garlic in a pan. Then, transfer everything to the slow cooker and add the remaining ingredients, including the canned pumpkin puree, black beans, broth, and spices.
Cover and cook on low for 8 hours or on high for 4 hours. The slow cooker method allows the flavors to meld together beautifully, resulting in a rich and flavorful chili. Plus, it’s easy to reheat any leftovers the next day, making it a great meal prep option!
Top Toppings to Elevate Your Chili
The toppings you choose can elevate your pumpkin chili from good to great. Some popular toppings include shredded cheese, sour cream, chopped cilantro, and diced avocado. These toppings add a creamy texture and fresh flavor that complements the hearty chili.
If you like a bit of crunch, consider adding crushed tortilla chips or toasted pumpkin seeds. A squeeze of lime juice can also brighten the flavors and add a zesty kick. Don’t be afraid to get creative with your toppings—pumpkin chili is versatile, and you can tailor it to your taste!
How to Store and Reheat Leftover Pumpkin Chili
Leftover pumpkin chili can be easily stored and reheated for a quick and delicious meal later on. To store leftover chili, let it cool to room temperature and transfer it to an airtight container. It will be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When you’re ready to reheat the chili, simply transfer it to a pot and warm it over medium heat, stirring occasionally until heated through. If the chili has thickened too much in the fridge, you can add a splash of chicken broth or water to thin it out. Pumpkin chili is easy to reheat and tastes just as good, if not better, the next day!
Pumpkin Chili Variations: Adding Beans and More
Pumpkin chili is incredibly versatile, and you can customize it with a variety of beans and other ingredients. While black beans are a popular choice, you can also add pinto beans, kidney beans, or even white beans to create a heartier dish. Each type of bean brings its unique flavor and texture, allowing you to experiment and find your favorite combination.
For a vegetarian version, omit the ground turkey and add more beans, vegetables, and even squash for added texture and flavor. Roasted butternut squash or sweet potatoes make excellent additions that complement the pumpkin and spices. You can also add various peppers, like bell peppers or jalapeños, for extra color and heat.
Is Pumpkin Chili a Healthy Recipe Choice?
Yes, pumpkin chili is a healthy recipe choice, especially when made with lean ground turkey and plenty of vegetables. Pumpkin is rich in vitamins A and C, as well as fiber, which can help support your immune system and digestive health. The beans add protein and fiber, making the chili both filling and nutritious.
Using spices instead of high-calorie ingredients like cream or cheese can create a flavorful chili that’s low in fat and calories. For an even healthier version, use ground chicken or make it vegetarian by adding more beans and vegetables. Pumpkin chili is a perfect fall chili that aligns with healthy recipes and wholesome eating.
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Pumpkin Chili Recipe with Canned Pumpkin and Black Beans
- Total Time: 30 minutes
Description
Discover how to make delicious pumpkin chili using canned pumpkin and black beans. Perfect for a cozy fall evening with rich, earthy flavors.
Ingredients
- 1 ¼ lbs. ground beef or ground turkey
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 medium sweet potato, peeled and cubed
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 (15-ounce) can of pumpkin puree
- 1 (15-ounce) can fire-roasted tomatoes
- 1 (16-ounce) can dark red kidney beans, drained and rinsed
- 1 (16-ounce) can of pinto beans, drained and rinsed
- 3–4 cups low-sodium chicken broth, to desired consistency
- Kosher salt and fresh ground black pepper, to taste
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Brown the ground beef in a large soup pot or Dutch Oven over medium heat. Add the chopped onion, red bell pepper, and cubed sweet potato when the beef is about halfway browned. Continue cooking until the beef is fully browned and the vegetables are soft.
- Reduce the heat to low and add the minced garlic, chili powder, ground cumin, smoked paprika, and ground cinnamon. Stir and cook for about 1 minute to allow the spices to bloom.
- Add the pumpkin puree, fire-roasted tomatoes, kidney beans, pinto beans, and about 3 cups of chicken broth to the pot. Stir well and bring to a simmer. Cook until the sweet potatoes are tender and the chili has slightly thickened. Adjust the thickness with additional chicken broth if needed.
- Season with kosher salt and fresh ground black pepper to taste. If desired, garnish with chopped fresh cilantro before serving.
- Serve hot with optional toppings such as sour cream, green onions, homemade tortilla chips, pepitas (pumpkin seeds), shredded cheddar cheese, or minced jalapeño.
Notes
- If the chili becomes too thick, add a bit more chicken broth to reach your desired consistency.
- Peel the sweet potatoes before cubing, as the skins can be tough.
- For extra heat, add minced jalapeño or cayenne pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 318kcal
- Sugar: 4g
- Sodium: 167mg
- Fat: 20g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 67mg
Keywords: Pumpkin Chili, Pumpkin chili with canned pumpkin