I made this chili recipe on a rainy night and the kitchen felt warm at once. Pumpkin met tomatoes and beans and the pot started to sing a soft bubble. We grabbed bowls and the room smelled like cumin and garlic and a tiny hint of cocoa. It looked bold and it tasted balanced and kind. I love how a pumpkin chili recipe gives body without cream. It keeps the spoon busy and the belly calm. This vegetable chili recipe leans hearty and bright. A recipe for chili homemade can feel big work yet this one stays simple. The base comes together fast and the simmer takes it home. You choose the heat and I will not judge. We keep a few moves on repeat. Brown meat or skip it and keep it plant based. Toast the spices so they wake up. Stir in pumpkin and watch the color glow. For a basic chili recipe you get deep flavor with easy steps. For a chili recipe spicy mood add jalapeno and a pinch more chili powder. Grab toppings and let the table join the fun.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Chili Recipe
- 3) Ingredients for Pumpkin Chili
- 4) How to Make Pumpkin Chili
- 5) Tips for Making Pumpkin Chili
- 6) Making Pumpkin Chili Ahead of Time
- 7) Storing Leftover Pumpkin Chili
- 8) Try these Chili Recipes next!
- 9) Pumpkin Chili
- 10) Nutrition
1) Key Takeaways
We keep the pot simple and the flavor deep. The pumpkin brings body and a soft earthy tone. The spice mix leans warm, not harsh. I call this a chili recipe that sticks to the ribs without feeling heavy. It is weeknight friendly and game day ready.
We use pantry beans and canned tomatoes to save time. We toast the spices to wake them up. We finish with a splash of cider vinegar for lift. I learned that small choices change the bowl.
We scale heat with jalapeno or chipotle. We go meat or no meat. We set the table with lime, cheddar, and onion. Camila from Camila Cooks keeps the mood easy and the steps clear.
2) Easy Pumpkin Chili Recipe
I reach for a big pot and start with onion and garlic. The room smells ready. I mention our main phrase twice here for clarity: chili recipe and chili recipe. I want this set to feel like a friend in the kitchen, not a lecture.
Tomatoes meet pumpkin and beans. The color turns bright and the spoon stands tall. This is my kind of pumpkin chili recipe. It tastes cozy and clean at once. When I crave a vegetable chili recipe, this one hits the mark.
I write for home cooks who like control. You choose the heat and the toppings. You can make a basic chili recipe and still get depth. You can call it a recipe for chili homemade and you would be right. Camila Cooks stands for clear steps and calm flavor.
3) Ingredients for Pumpkin Chili
Olive oil A small pool coats the pot and helps the onion soften. It brings a round taste that fits the spices.
Yellow onion One medium onion diced fine. It sweetens as it cooks and builds the base.
Garlic Three cloves minced. It goes in after the onion so it does not burn. I wait for that soft nutty smell.
Green bell pepper A diced pepper adds crunch at first and then melts into the sauce.
Ground turkey or beef One pound if you like meat. Brown it well for best flavor. Skip it to keep things plant based.
Chili powder Two tablespoons set the tone. Choose a blend you trust. It should smell fresh.
Cumin and smoked paprika One teaspoon each for warmth and a hint of smoke. They play well with pumpkin.
Dried oregano and cinnamon A small pinch of each adds lift and quiet sweetness. Do not overdo the cinnamon.
Sea salt and black pepper Start light and adjust at the end. The beans and tomatoes add salt too.
Pumpkin puree One can brings silky body. Use plain pumpkin, not pie mix. It gives the stew its glow.
Diced tomatoes One can with juices. The acid helps balance the sweet notes in pumpkin.
Kidney beans and black beans One can each, rinsed. They add protein and hold shape in the pot.
Broth One cup to start. Keep more on hand to thin as you like. Vegetable broth keeps it meat free.
Cocoa powder A spoon adds depth. You will not taste chocolate. You will taste round flavor.
Apple cider vinegar A small splash at the end makes the bowl pop. It brightens the finish.
Toppings Lime, shredded cheddar, sliced green onion, cilantro, sour cream. Pick your favorites and let people add their own.
4) How to Make Pumpkin Chili
Step one Warm a heavy pot over medium heat. Add oil then onion pepper and garlic. Stir until the onion softens and turns sweet.
Step two Add ground meat if you use it. Break it up and brown it. Spoon off extra fat to keep the bowl clean.
Step three Sprinkle in chili powder cumin paprika oregano and a pinch of cinnamon. Stir until the spices smell toasty.
Step four Pour in pumpkin tomatoes beans and a cup of broth. Add cocoa if you like. Bring the pot to a gentle simmer.
Step five Simmer uncovered for half an hour. Stir now and then. Add more broth if it gets too thick for your taste.
Step six Taste and add salt and a small splash of cider vinegar. Adjust heat with jalapeno for a chili recipe spicy mood.
Step seven Ladle into warm bowls. Add toppings and a squeeze of lime. Sit and enjoy the quiet steam.
5) Tips for Making Pumpkin Chili
Toast the spices. Heat wakes the oils and boosts the aroma. This tiny step pays off in a big way and makes any easy chili recipe taste like it cooked all day.
Balance the pot. Pumpkin brings sweet notes. Tomatoes bring acid. Salt and vinegar bring focus. Taste near the end and make small moves.
Build your bowl. A best chili recipe lives on contrast. Cool sour cream meets warm stew. Sharp cheddar meets soft beans. A lime wedge keeps the spoon coming back.
6) Making Pumpkin Chili Ahead of Time
I cook the base a day early when I can. The flavors settle and blend by morning. This homemade chili recipe likes a night in the fridge.
Use half the broth on day one. Add the rest when you reheat so you hit your favorite texture. Keep toppings separate so they stay fresh.
I chill the pot fast in a shallow container. I label the lid so I know the date. That small habit keeps my week calm and my chili recipe plan on track.
7) Storing Leftover Pumpkin Chili
Let the pot cool a bit. Move the chili to tight containers. Store in the fridge for four days. It thickens as it sits so keep a little broth for the reheat.
For the freezer, portion in cups. Leave a small gap for expansion. Label with the date and the words chili recipes so it is easy to spot later.
Reheat on low on the stove. Add broth and stir until smooth. Taste and add a squeeze of lime. A simple chili recipe comes back to life fast.
8) Try these Chili Recipes next!
9) Pumpkin Chili
Cozy Pumpkin Chili Recipe For Cold Nights
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 green bell pepper diced
- 1 pound ground turkey or beef optional
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon fine sea salt plus more to taste
- 0.5 teaspoon black pepper
- 1 can 15 ounces pumpkin puree not pie filling
- 1 can 15 ounces diced tomatoes with juices
- 1 can 15 ounces kidney beans drained and rinsed
- 1 can 15 ounces black beans drained and rinsed
- 1 cup low sodium chicken or vegetable broth plus more as needed
- 1 tablespoon cocoa powder optional
- 1 tablespoon apple cider vinegar for brightness
- Toppings shredded cheddar sliced green onion chopped cilantro sour cream lime wedges
Instructions
- Warm a large pot over medium heat and add olive oil then onion pepper and garlic and cook until the onion turns tender about five minutes.
- Add the ground meat if using and cook until browned then spoon off extra fat.
- Sprinkle in chili powder cumin smoked paprika oregano cinnamon salt and pepper then stir until the spices smell toasty.
- Stir in pumpkin puree tomatoes beans and broth then add cocoa if using and bring the pot to a gentle simmer.
- Simmer uncovered for twenty five to thirty five minutes and stir now and then and add a splash more broth if the pot gets too thick.
- Taste and add apple cider vinegar then adjust salt and heat to your liking.
- Ladle into bowls and add your favorite toppings and serve warm.
10) Nutrition
One cup gives steady fuel. Calories sit around three hundred sixty. Protein lands near twenty two. Fiber lands near ten. Sodium depends on your broth and salt. I use low sodium broth to keep it mellow. For full data see the nutrition box in the recipe card on Camila Cooks where we keep things clear and easy.
Content by Camila for Camila Cooks. This article mentions the following search terms once each to help readers find it fast pumpkin chili recipe vegetable chili recipe recipe for chili homemade basic chili recipe chili recipe spicy.
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