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Bowl of Pumpkin Chili topped with avocado slices, cilantro, and pepitas.
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5 from 4 votes

Pumpkin Chili

Say hello to the ultimate pumpkin chili! This hearty pumpkin chili is thick, rich, and packed with flavor from pumpkin puree, sweet winter squash, and warming spices. Easy to make, crowd-pleasing, and absolutely delicious!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Entree, Stew
Cuisine: American
Servings: 8
Calories: 211kcal
Author: Alissa Saenz

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 5 garlic cloves, minced
  • 1 ½ tablespoon ground cumin
  • 1 ½ tablespoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup vegetable broth or ale (bonus points for using pumpkin ale)
  • 3 cups diced winter squash (such as butternut, sugar pumpkin, or acorn squash)
  • 2 (15.5 ounce/439 gram) cans black beans, drained and rinsed
  • 2 (14.5 ounce/411 gram) cans diced tomatoes
  • 1 (15 ounce/425 gram) can pumpkin puree
  • 2 teaspoons organic granulated sugar (Note 1)
  • Salt and pepper, to taste
  • Toppings of choice, such as avocado, pepitas, and fresh cilantro
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with oil and place it over medium heat. Add the onion and pepper. Sweat the vegetables for about 5 minutes, stirring frequently, until they start to soften.
  • Add the garlic, cumin, chili powder, paprika, cinnamon, and cloves. Cook the mixture for about 1 minute more, until very fragrant, stirring constantly.
  • Stir in the broth or beer, diced winter squash, black beans, diced tomatoes, and pumpkin puree. Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 30 minutes, until the squash is tender and the chili is thick. You can thin it with some water if it gets too thick at any point.
  • Remove the pot from heat. Taste-test the chili and add sugar if needed, then season it with salt and pepper to taste.
  • Ladle into bowls and serve with toppings of choice.

Notes

  1. Only use the sugar if desired/needed. It can help balance out any bitterness if you used beer in the chili, or if your fresh squash isn't very sweet.

Nutrition

Serving: 1.5cups | Calories: 211kcal | Carbohydrates: 38g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 691mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6718IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 4mg