How to make Delicious and Savory Pumpkin Chili at home?

A flavorful and filling variation on homemade chili is pumpkin chili. A variety of beans and vegetables are cooked in a rich, flavorful tomato sauce in this recipe.

The sauce becomes richer and has a ton of fantastic nutrition thanks to the addition of Pumpkin Chili!

The Benefits of Pumpkin Chili

This is one of those comforting cold-weather dishes that warms you from the inside out, like butternut squash soup or beef stew.

• Chili is given an earthy, savory flavor by adding a pumpkin purée, which harmonizes wonderfully with all the other hearty components.
• It’s a fantastic way to use up any leftover pumpkin puree you may have.
• In this recipe, you can either use fresh or canned pumpkin puree.
• Protein, dietary fiber, and antioxidants are abundant in this dish.
• In a Crockpot, you can set it and forget it, plus it’s portable for a potluck, too!

Ingredients

MEAT Although pumpkin chili is a terrific dish for using up leftovers, our recipe calls for ground beef, so why not substitute turkey, chicken, or pork?

BEANS Include additional beans, such as canned kidney beans or black beans. When they are canned, cannellini beans are frequently referred to as white beans. Drain and rinse them properly.

VEGETABLES Naturally, tomatoes and all the other typical chili vegetables are a requirement. Red peppers and pumpkin puree are also included in this recipe for an additional flavorful and nutritious variation in the form of white chili.

Cooking Pumpkin Chili

It only takes two easy steps to complete this dish.

1. As directed in the recipe below, sauté the vegetables and beef until they are tender.
2. Once the chili has thickened, stir in the additional ingredients and simmer.

Add more chile pepper, red pepper flakes, or even sliced jalapeno for a spicier chili.

Serve alongside homemade French bread or even bread with jalapenos and cheddar. Don’t forget to complete the meal with a quick and simple cucumber tomato salad!

Directions for an Instant Pot

1. On the sauté setting in the instant pot, saute the beef until it is thoroughly cooked together with the onion, celery, carrot, and garlic. Remove fat.
2. For 25 minutes on high, stir the additional ingredients, cover, and cook.
3. For 10 minutes, let the instant pot release naturally. Stir, then plate.

Directions for a slow cooker

Pumpkin chili can even be prepared in a Crock-Pot for a supper that you can prepare in advance and then forget about until you get home!

1. Cook the beef in a skillet with the onion, celery, carrot, and garlic until the steak is thoroughly cooked. Drain the fat.
2. Stir the remaining ingredients into the beef mixture before adding it to the slow cooker.
3. Stirring occasionally, cook covered for 2 to 3 hours on high or 4 to 6 hours on low.

Leftovers

The next day, pumpkin chili tastes just as nice, if not better! It will last around 5 days in the refrigerator if kept in a covered container. Reheat on the stovetop or in the microwave in small quantities.

Chili made with pumpkin freezes well, making it a perfect batch cooking dish! Pour the pumpkin chili into zippered bags after it has completely cooled, and label the bags with the date.

To preserve freezer space, freeze the bags flat and then stack them upright once they are completely frozen.

Delicious Pumpkin Chili

This spicy pumpkin chili is packed with mouthwatering vegetables and seasonings!

Ingredients

• 1 ½ pounds lean ground beef
• 1 onion diced
• 2 ribs celery diced
• 1 large carrot diced
• 3 cloves garlic minced
• 1 red bell pepper diced
• 2 cups chicken broth
• 15 ounces pumpkin puree
• 15 ounces of cannellini beans rinsed and drained
• 14 ounces diced tomatoes with juices
• 1 tablespoon chili powder
• ½ teaspoon cumin
• ½ teaspoon ground sage
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon each salt & pepper

Instructions

1. In a saucepan, cook the meat, onion, celery, carrot, and garlic until no pink is visible. Remove fat.
2. Add the other ingredients and cook while stirring. Reduce heat to medium-low, cover the pot, and simmer for 30 to 40 minutes until the chili has thickened.

Nutrition information

Serving: 1.75cups | Calories: 542 | Carbohydrates: 38g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1273mg | Potassium: 1262mg | Fiber: 12g | Sugar: 10g | Vitamin A: 21283IU | Vitamin C: 64mg | Calcium: 186mg | Iron: 9mg