Description
A hearty and flavorful pumpkin chili packed with beans, spices, and rich autumn flavors—perfect for cozy nights and easy weeknight dinners.
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 bell pepper, diced (any color works)
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (adjust to taste)
1 (15-oz) can pumpkin purée
1 (28-oz) can crushed tomatoes
2 (15-oz) cans beans (kidney, black, or pinto)
2 cups vegetable broth
1 tablespoon tomato paste
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, cooking for about 5 minutes until they start to soften. The onions should become translucent and fragrant. Add minced garlic and cook for another minute – be careful not to burn it!
2. Add chili powder, cumin, smoked paprika, oregano, and cayenne to the pot. Stir constantly for about 1 minute until the spices become fragrant. This step, called “blooming,” releases essential oils and deepens the flavor significantly.
3. Stir in the tomato paste and cook for another minute. This adds depth and helps thicken our chili base.
4. Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Add the pumpkin purée, crushed tomatoes, drained beans, and remaining broth. Stir everything together until well combined.
5. Bring the mixture to a boil, then reduce heat and let it simmer for at least 30 minutes. This is when all those beautiful flavors meld together. Taste and adjust seasoning with salt, pepper, and additional spices as needed.
Notes
For an extra kick, add more cayenne or a chopped chipotle pepper in adobo sauce.
Top with avocado slices, tortilla chips, vegan sour cream, or fresh cilantro.
Leftovers taste even better the next day and freeze beautifully for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American