For more comforting vegetarian chili recipes, also try our sweet potato chili with chickpeas and easy vegetarian chili. You definitely don’t need any special skills or tools to make it, and most of the cooking time is hands-off. It’s made with mostly pantry ingredients, and all you need is one big pot or dutch oven. Bourbon is one of the not-so-secret ingredients we add to the broth for depth of flavor. Most of the alcohol cooks off and what’s left is a rich deep flavor that marries nicely with the mild heat and smoky chipotle peppers. Whether you love or loathe the change of seasons, you can look forward to cozying up with this warming one-pot chili with pumpkin. It’s perfect for fall or winter weeknights and it’s a great recipe for meal prep. It’ll feed you for a few meals, and it freezes beautifully. This pumpkin chili recipe calls for straightforward ingredients that you’re likely to have in your kitchen already. Here’s everything you need:
Olive oil – for sautéing the garlic. You can also use avocado oil or coconut oil if that’s what you have on hand. Onion + garlic – these two aromatics make a flavorful base for this pumpkin chili. Red bell pepper – red pepper adds both nutrients and a bit of color. Feel free to swap the pepper for other vegetables like diced zucchini, mushrooms, or carrots if you like! Cumin, chili powder, and sea salt – you can play around with the amounts of these classic chili spices. The heat of chili powder varies quite a bit so keep that in mind when you’re deciding how much to use. Bourbon – you won’t taste the bite of bourbon, but it adds a whole new depth of flavor to this chili. Canned pumpkin – while this might seem like an odd ingredient, it makes the broth rich and creamy. It doesn’t overpower the broth at all, and adds a boost of extra nutrients. Crushed tomatoes – crushed tomatoes make up the base of the tangy broth which goes well with the beans, pumpkin, and other bold flavors. If you only have diced tomatoes on hand, use an immersion blender to puree them. Beans – we use kidney beans and navy beans, but you can use a mix of your favorites. Black beans, pinto beans, and even chickpeas are tasty options! Butternut squash – chunks of soft cooked butternut squash are subtly sweet and add wonderful texture. If you’ve never cut a butternut squash, here’s a great tutorial. You can also buy bags of pre-cut butternut squash. Chipotle peppers in adobo – chipotle peppers add a distinct smokiness along with heat, and a touch of sweetness. We purée them so they’re smooth and then mix them well into the chili. Frozen corn – you can certainly use fresh corn if it’s available to you, but frozen is convenient and works perfectly. Canned corn (drained) works well, too. Chives or green onions, and cheddar cheese – these are the toppings we use, but use what you love like a dollop of sour cream, sliced jalapeños, fresh cilantro, or a squeeze of fresh lime juice!
Can I freeze chili with pumpkin? Definitely! Chili is one of those make-ahead meals that freezes beautifully. Store it in an airtight container or reusable silicone bag (we love these Stasher bags) and store it in your freezer for up to 3 months! One of the (many) things we love about chili is that it’s a complete one-pot meal. It’s hearty and satisfying on its own, but we often serve it with some crunchy tortilla chips or our cheesy chili zucchini cornbread to dip in the delicious broth.
Of course, it pairs well with other Mexican foods like pumpkin spice tacos, bbq chicken quesadillas, corn salad, and a refreshing fizzy lime margarita to wash it down!
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