About the Recipe
Warm, hearty, and full of comforting fall flavor, this Pumpkin Chili is a nourishing twist on a classic favorite. Made with pumpkin purée, beans, vegetables, and warming spices, it’s rich, satisfying, and naturally packed with fiber and nutrients. Perfect for cozy nights, meal prep, or a wholesome family dinner — and easily adaptable for vegan or meat-based preferences.
Ingredients
For the Chili
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced (red or orange preferred)
3 cloves garlic, minced
1 cup pumpkin purée (100% pure pumpkin, not pie filling)
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1–1½ cups vegetable broth (or chicken broth)
Seasonings
2 tbsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
½ tsp cinnamon (optional, for warmth)
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional Add-Ins / Toppings
1 cup cooked ground turkey or beef (optional)
Diced avocado
Chopped cilantro
Greek yogurt or sour cream
Shredded cheese
Pumpkin seeds (pepitas)
Preparation
Step 1: Sauté the Base
Heat 1 tablespoon olive oil in a large pot over medium heat.
Add diced onion, bell pepper, and garlic.
Sauté for 3–5 minutes until softened and fragrant.
Step 2: Build the Chili
Stir in pumpkin purée, diced tomatoes, beans, and broth.
Add chili powder, cumin, smoked paprika, cinnamon (optional), salt, and pepper.
Stir well to combine.
Step 3: Simmer & Serve
Bring to a gentle simmer.
Reduce heat and cook 25–30 minutes, stirring occasionally.
Taste and adjust seasoning.
Serve warm with desired toppings.