Pumpkin Chili


I am doing this post a little backwards.  I am posting the pumpkin chili, before the pumpkin puree, I know crazy.  But one of our awesome readers has a chili cook-off on Thursday and needs this recipe ASAP, and because I love you guys so much, here is the chili recipe first!  I will post how to make your own pumpkin puree next.

This recipe is SO easy because all of the ingredients  you will have on hand in the barest of pantries.  You know those nights for dinner when you haven’t been shopping  FOR EVER and the only thing left in your fridge is baking soda.  I got this recipe from Closet Cooking.  He is incredibly inventive, and has a lot of creative recipes on his site.  I added red pepper to it and took out the 1/4 cup of dry sherry, and the chipotle.  If you want that smokey flavor add 1/2-1 teaspoon of chipotle spice to it.

The pumpkin in this chili makes it nice and thick, and gives it the best flavor.  You can really play around with this recipe.  Add whatever veggies you have on hand-carrots, frozen corn, mushrooms etc.  I added red pepper.  If you don’t have those veggies on hand, the recipe works with out them as well.

This could be made in the crock pot as well.   Just saute the onion until soft in a frying pan, and add your spices, and garlic to get nice and toasted.  Transfer the onion, spices, and garlic to the crock pot and add the rest of the ingredients.  Cook until the red pepper is soft.

Update: 10/31- Scotty and the kids liked the soup not as spicy, so I changed the recipe to be more family friendly, taking out the paprika- and the tomato paste because it didn’t make a big enough difference to add to the ingredient list.  If you want to kick your chili up a notch add a tablespoon of paprika.

Pumpkin Chili

Note: this is also really good with ground turkey added.  Add the turkey when you add the red pepper and spices.  Or it’s yummy without.

recipe adapted from Closet Cooking

Ingredients:
1 tablespoon olive oil
1 onion, chopped
1 red pepper chopped (optional)
2 teaspoons minced garlic (3-4 cloves chopped)
1 tablespoon cumin
1 tablespoon chili powder
4 cups broth (chicken or vegetable)
2 cups pumpkin puree  (fresh- or canned make sure it is PLAIN pumpkin not pumpkin pie filling)
2 cans black beans (rinsed and drained)  ( I like to do black beans and pinto, like the picture above)
1 can diced tomatoes (14 ounce)
couple of liberal dashes of salt (to your liking) and pepper
Toppings: sharp cheddar cheese(my favorite)  cilantro-chopped, toasted pumpkin seeds, green onions, and even Greek yogurt is good on top)

Directions:
1. In a medium pan, add your oil and heat it up. (you know the pan is hot enough if your onions sizzle a little bit when they hit the oil)
2. Add the onions and saute until tender, about 5-7 minutes.
3. To the onions add the red pepper,garlic,cumin, chili powder, salt and pepper and saute the spices until you can smell them, about a minute.
4. To the pot add the broth, pumpkin puree, black beans, tomatoes and cook on low for 20-30 minutes.  I like to eat it chunky just like this, but the original recipe he pureed it all.  If your kids are picky that might be the way to go.  Either way it is really good.

Serve topped with cilantro, sharp cheddar cheese, toasted pumpkin seeds, or greek yogurt-whatever you love- I personally love sharp cheddar cheese on this chili.

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18 Responses to Pumpkin Chili

  1. Kim C. H. says:

    I loved this chili. My husband could not get enough of it. I made double of it to freeze some for the rest of the winter but it was gone in two weeks. Never thought of pumpkin in my chili’s but it was wonderful. Thank you.

  2. Paul says:

    Looking forward to trying this. How much tomato paste was in the original?

  3. Jill M says:

    I am a chili girl, and I LOVE your healthy chili and so did my kids!!! Chunky AND pureed they were both FANTASTIC! Thank you so much!

  4. Amanda says:

    Hi, great recipe! Any chance there is nutrition info available for it?

    • admin says:

      Hi Amanda! I don’t, sorry. But have you heard of Cook’n. It is a really cool program that helps you do a ton of things one of them being showing you the nutrition on all your recipes. I haven’t plugged in this recipe though.

    • admin says:

      Hi Amanda! I don’t, sorry….but have you heard of Cook’n. It is a really cool program that helps you do a ton of things one of them being showing you the nutrition on all your recipes.

  5. Cat says:

    Can’t wait to try this out! I’m making this for a freezer meal swap; how many portions would you say this made? Enough for one or two meals? Thanks :)

    • Desi says:

      Hi Cat! It depends how many people are you trying to feed. Our family of four eats most of it in one sitting with a little left over for lunches.

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  7. Meghan says:

    Has anyone tried this in the crock pot? I made chili in the crock pot a few weeks back, and it didn’t thicken up at all. I don’t like super thick chili , but I don’t like watered down chili. Thanks!

    • Desi says:

      I haven’t made it in the crock pot? I am not sure why it wasn’t thick for you. I haven’t ever had it watery? Did you use fresh pumpkin or canned?

    • Desi says:

      Hi Meghan-I haven’t made it in the crock pot? I am not sure why it wasn’t thick for you. I haven’t ever had it watery? Did you use fresh pumpkin or canned?

    • A says:

      Usually things don’t really thicken in the crock pot because the lid keeps most of the moisture in. You can always remove the lid for the last 30 min to an hour but you have to be careful too much water doesn’t evaporate and then your food will dry out/burn. I wouldn’t leave it alone while it was thickening.

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  10. DM says:

    I made a batch of this this Pumpkin Chili and shared with my family. I was worried it may be a little bland for my taste. I was not at all disappointed. It was not bland at all, just incredibly tasty. My family loved it also. I made a double batch today just a few days later. Once again my daughter and Son-In-Law will take some and I will take some to my mother to try and the rest will go in my freezer for the winter days we need a nice bowl of Chili. I boiled some chicken breast in Chicken broth with the spices in the soup then shredded the chicken for the chili, delicious. The leftover broth is so good you could use it for the chili but I put it in the freezer for my chicken noodle soup as it is so yummy. This is such a wonderful chili and also so wonderful knowing you get all that extra nutrition from the pumkin. I highly recommend this recipe. My kids that live elsewhere are also excited to try this but vegan style for them. I will be making it for them when they come for Thanksgiving. I am excited to try it with veggie broth. It is wonderful with or without chicken as I have tried it both ways. This is my first ever review of a recipe and I have tried tons so I must really love this stuff. Thank you for this lovely recipe, a new family favorite!

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