Pumpkin Chili Recipe

Key Ingredients and Variation Options

• Pie pumpkin: Choose a small pie pumpkin, sometimes labeled “sugar pumpkin,” about 2 to 2.5 lbs. Pie pumpkins have dense, smooth flesh, perfect for a long simmer. Large carving pumpkins are grown for size, and their flesh tends to be watery and stringy, do not use them for cooking. If you have pumpkin left over, it’s just about the right amount for my crock pot roast with pumpkin. You can also dice and sauté or roast it as a side.
• Pumpkin puree: I love using my homemade pumpkin puree because I know exactly what’s in it, but a can of pure pumpkin puree works just fine. Make sure to get pumpkin puree, not pumpkin pie mix! Pie mix already has sugar and spices in it, and those don’t belong in chili.
• Chipotle chili powder: Chipotle chili powder is ground from smoked, dried jalapeños, so it has more smoke and heat than a regular chili powder blend. Heat varies by brand, so start with the recipe amount, taste after simmering, and adjust from there.
• Seasonings: Create the very best flavor with garlic powder, oregano, paprika, sugar, chipotle chili powder, black pepper, salt, and cumin. Feel free to adjust these spices once you’ve done a taste test!
• Vegetables: You’ll need a simple medley of yellow onion (white works in a pinch), tomatoes, and red bell pepper.
• Beans: I like to use both navy and kidney beans in this pumpkin chili recipe. You can use other varieties if you wish.

Substitutions and Variations

• Pumpkin substitutes: No pie pumpkin at the store? Butternut, acorn, kabocha, or red kuri squash all work in its place. Kabocha is a little sweeter and denser than pumpkin, so the diced pieces hold their shape well.
• More veggies: You can also load your chili with veggies like carrots, celery, more bell peppers, zucchini, yellow squash, corn, butternut squash, or acorn squash, and avocado as a topping only.
• Other beans: Pinto, cannellini, black, or great northern beans make the chili a bit softer and creamier in texture.
• No beans: No problem, simply increase the amount of vegetables and meat.
• Meat options: I use ground beef in this recipe, but it’s very easy to swap in ground chicken or ground turkey. If using turkey, I recommend lean ground turkey (93/7), not extra lean (99/1), or it will be too dry.
• Meatless: To skip the meat altogether, simply increase the vegetables and add an extra can or two of beans.
• Warm spice: readers even tried adding cinnamon for a warm fall twist.

How to Make Pumpkin Chili: Steps and Tips

1. Prep the pumpkin. Pop off the stem with a large knife (always keep the knife facing away from you) and cut the pumpkin in half. Scoop out the seeds and membrane; I like an ice cream scoop because it easily scoops up the membrane. Cut each half in two, peel off the tough skin with a vegetable peeler, and dice the flesh as evenly as possible.
2. Sauté the onions. Heat the oil in a pot over medium heat and cook the onions until translucent and starting to get golden brown caramelization.
3. Add the pumpkin, peppers, and tomatoes. Stir in the diced pumpkin and bell pepper and cook for just a few minutes, until softened. Stir in the tomatoes and cook another couple of minutes.
4. Cook the garlic. Smash the garlic before mincing it. Make a little well in the veggies, add the garlic, and sauté for a few seconds until fragrant, then stir it into the veggies. Don’t cook the garlic too long, or it will get bitter.
5. Add the beef. Move the veggies to the sides of the pot to make room for the meat. Add the ground beef to the center, break it apart, cover the pot with a lid, and let it cook for a few minutes. From time to time, open the lid and mix the meat around as it cooks.

6. Add everything else. Once the meat is mostly browned, stir in the seasonings, stock, pumpkin puree, tomato sauce, tomato paste, and beans, with most of their liquid strained off.
7. Simmer low and slow. Bring the chili to a low boil, then lower the heat to low. Cover with a lid, leaving a crack for the steam to escape.
8. Uncover halfway through. Cook on low for about 1.5 to 2 hours, taking off the lid halfway through to cook it uncovered. This lets some of the liquid cook down for a richer flavor. Stir from time to time and scrape the bottom of the pot.
9. Taste and adjust. Wait until the chili has simmered before tasting, then adjust the salt and chipotle chili powder. If it’s thicker than you like, stir in a splash of stock; if it’s too thin, simmer it uncovered a little longer.

Storing, Freezing, and Reheating Instructions

• To store in the refrigerator: Make sure to cool the chili completely to room temperature prior to storing. Store your leftovers in an airtight food storage container in the refrigerator. It will stay good for about 4-5 days.
• To freeze: After your pumpkin chili is cooked, you will want to cool it as quickly as possible if you plan on freezing it. This gives bacteria less of a chance to build, extending the shelf life of the chili. The best way to cool pumpkin chili quickly is to place the pot of chili into a larger container filled with ice. Make sure to give it a stir from time to time as it cools down. Once it cools, portion it into smaller bags, let all the air out, and close it well. Don’t forget to date and label! Freeze for up to 2 months.
• To thaw: Pull the frozen bag of pumpkin chili from the freezer and place it in the refrigerator. Let it slow-thaw overnight.
• Reheat: it in the microwave or on stove-top over medium heat. 

Pumpkin Chili Recipe FAQs

More of Our Family Favorite Chili Recipes

I make chili all year long so I tend to variate which ones I make. We love the classic ground beef chili and I even add bacon to it! Other times, I make turkey chili, white chicken chili and even a vegetarian chili when we don’t feel like meat. When short on time, I use my pressure cooker to make Instant Pot chili. For game days, I even make chili with beer. If you like savory pumpkin recipes, my pumpkin soup recipe is a must try!

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Originally published on Will Cook For Smiles in October, 2018.