Pumpkin Chili with Beans and Spices – Cozy Fall Comfort Food

Fall is the season of cozy meals, and this Pumpkin Chili with Beans and Spices is everything you want in a comforting bowl. Hearty, flavorful, and packed with protein-rich beans, this chili has a subtle sweetness from pumpkin and a rich blend of spices that make it a seasonal favorite. It’s perfect for game day, family dinners, or warming up after a chilly night.

Why You’ll Love This Recipe

• Hearty & Filling – Packed with beans, pumpkin, and warming spices.
• Perfect Fall Comfort Food – A seasonal twist on classic chili.
• Meal Prep Friendly – Easy to store and freeze for later.
• Naturally Nutritious – High in fiber, protein, and full of autumn flavor.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) beans (black beans, kidney beans, or mixed), drained and rinsed
• 2 cups vegetable broth (or chicken broth)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon (optional, for warmth)
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, avocado, cilantro

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Stir in pumpkin puree, diced tomatoes, beans, and broth.
4. Season with chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
6. Taste and adjust seasoning. Serve warm with desired toppings.

Tips & Variations

• Add Protein: Stir in cooked ground chicken, turkey, or beef for a meatier version.
• Spice It Up: Add cayenne pepper or fresh jalapeño for extra heat.
• Slow Cooker Option: Combine ingredients in a crockpot and cook on low for 6–7 hours or high for 3–4 hours.
• Make It Vegan: Stick with vegetable broth and dairy-free toppings.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Let chili cool, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving & Pairing Ideas

• Serve with warm cornbread or crusty bread.
• Pair with a fresh green salad for balance.
• Add a dollop of sour cream and shredded cheddar for richness.

Frequently Asked Questions

What makes pumpkin chili different from regular chili?

Pumpkin adds a subtle sweetness and creamy texture that balances the spices perfectly.

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin before adding it to the chili.

Is pumpkin chili spicy?

It depends on the spices you use. You can keep it mild or add heat with cayenne or jalapeños.

Can I make pumpkin chili ahead of time?

Absolutely! Chili tastes even better the next day as the flavors deepen.

Ready to Make It?

This Pumpkin Chili with Beans and Spices is the perfect cozy meal for autumn nights. Simple, flavorful, and full of seasonal goodness, it’s sure to become a go-to recipe in your fall rotation. Save it, share it, and serve it up with your favorite toppings!

You Might Also Like

• Pumpkin Coffee Cake – A moist, spiced cake with a cinnamon streusel topping.
• Pumpkin Mousse – Light, creamy, and spiced for autumn.
• Crockpot White Chicken Chili – A hearty, comforting slow-cooked meal.
• Pecan Pie Bars – Sweet, nutty, and perfect for fall gatherings.

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