Pumpkin Chili Recipe | Easy Pumpkin Recipe for Fall
Recipes in this Video
Pumpkin chili is a comforting dish that combines the sweetness of pumpkin with the heartiness of beans, originating in the United States as a seasonal favorite. It reflects the harvest traditions of fall, where pumpkins are abundant and celebrated in various dishes. This chili offers a warm, spicy flavor profile that has gained popularity beyond its origins, with many variations emerging globally, catering to different dietary preferences.
Ingredients
- ●pumpkin
- ●black beans
- ●kidney beans
- ●onion
- ●garlic
- ●bell pepper
- ●cumin
- ●chili powder
- ●tomato paste
- ●vegetable broth
- ●olive oil
- ●corn
- ●cilantro
- ●lime
- ●salt
- ●black pepper
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced pumpkin and cook for 5-7 minutes until slightly tender.
- 5Mix in black beans, kidney beans, corn, and tomato paste; stir to combine.
- 6Pour in vegetable broth and bring to a boil.
- 7Reduce heat and simmer for 20-30 minutes, until pumpkin is fully cooked.
- 8Season with cumin, chili powder, salt, and black pepper; adjust to taste.
- 9Remove from heat and stir in chopped cilantro and lime juice.
- 10Serve hot, garnished with additional cilantro if desired.
Ingredient Alternatives
pumpkin
Healthier: butternut squash
Cheaper: sweet potatoes
butternut squash and sweet potatoes are often more affordable and readily available.
black beans
Healthier: lentils
Cheaper: canned chickpeas
lentils are lower in calories and can be cooked quickly.
olive oil
Healthier: avocado oil
Cheaper: canola oil
canola oil is more budget-friendly and has a neutral flavor.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasoning
homemade stock can be made from scraps, reducing waste.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground lamb
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 can (15 oz) pumpkin puree
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (14.5 oz) diced tomatoes
- ●2 cups chicken broth
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
- 3Add the ground lamb to the pot, breaking it up with a spoon, and cook until browned, about 7-10 minutes.
- 4Stir in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Cook for another 2 minutes to toast the spices.
- 5Add the pumpkin puree, kidney beans, diced tomatoes, and chicken broth to the pot. Stir well to combine.
- 6Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●2 cups cooked garbanzo beans
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●2 medium carrots, diced
- ●1 can (14.5 oz) diced tomatoes
- ●2 cups vegetable broth
- ●1 tbsp chili powder
- ●1 tsp cumin
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup corn kernels (fresh or frozen)
- ●1 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and garlic, sauté until onion is translucent, about 5 minutes.
- 3Stir in the bell pepper and carrots, cooking for another 5 minutes until softened.
- 4Add the cooked garbanzo beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper.
- 5Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
- 6Add the corn kernels and cook for an additional 5 minutes.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and let it sit for a few minutes before serving.
- 9Serve hot, garnished with fresh cilantro.
Equipment
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