The BEST Pumpkin Chili Recipe Ingredients
Standard chili ingredients with a twist! Each plays a part in making this pumpkin chili so irresistible. The exact measurements are in the recipe card below.
Olive Oil: For cooking onions and garlic. Onion: The flavor booster in the pumpkin chili, chopped to add a touch of sweetness and texture. Garlic: A tiny clove with a big punch, garlic makes everything taste better. Ground Beef: The main source of protein in the pumpkin chili. You can also use ground turkey if you want something leaner. Bell Peppers: I used red and green bell peppers to add some color and crunch. Kidney Beans, Pinto Beans, Black Beans: The best trio of beans that add protein and creaminess to the pumpkin chili. Rotel Tomatoes: Spiced tomatoes for a kick of flavor. Pumpkin Puree: The secret to the chili’s creamy richness and fall flavor. Tomato Paste: Concentrated tomato goodness in a can for extra depth and flavor. Chicken Broth: A savory base for the chili. Chilli Powder: Gives the chili a nice little kick to warm you on a cold day. Cumin: Adds an earthy note with a slightly nutty flavor. Dried Oregano: Provides an nice herbal flavor. Smoked Paprika: Gives a smoky, slightly sweet flavor. Salt & Pepper: To taste Bay Leaves: Adds a complexity to the flavor.
Let’s Make Pumpkin Chili!
Gather those ingredients, grab your soup pot, and let’s get cooking! Pumpkin chili is pretty easy to prepare. All you need to do is give your onions and garlic a quick sauté, brown your beef, and then combine all of the ingredients together. Let it cook until it’s hearty, rich, and packed with flavor!
More Spice: Adjust the chili powder and smoked paprika to your preferred level of spiciness. Use less for a milder chili, and add extra for more heat. Make it Meatless: For a hearty vegetarian chili, skip the meat altogether and load up on extra beans and veggies. Pumpkin Chili in the Slow Cooker: Follow recipe instructions up to step 2, then add all of your ingredients to a slow cooker or Crockpot. Cook on low for 6 hours or high for 4. Stir occasionally. This is a great hands-off version of this dish. Pumpkin Chili in an Instant Pot: Use the “saute” function of your Instant Pot to cook the onion and garlic and brown the ground beef. Then add the remaining ingredients, seal, and pressure cook on high pressure for about 10 minutes. Turn the valve to release pressure naturally, and then serve!
In the Refrigerator: Once your chili has cooled, transfer it to an airtight container and store it in the fridge for up to 4 days. Reheat it in the microwave or over the stove on medium heat, stirring to ensure it cooks thoroughly. In the Freezer: Pumpkin chili can also be frozen. Once it has cooled, transfer to an airtight bag and freeze. I recommend enjoying it within 2-3 months. Thaw overnight in the fridge before reheating for the best texture.
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