Want a super nutritious, flavorful recipe that can feed a crowd, won’t break the bank, or doesn’t take much time? This 20 Minute Freezable Pumpkin Chili gets the job done.
It makes a HUGE amount of chili for a crowd, a freezer club, or for your own future freezer meals. Plus, if you or others you know have special dietary needs, this recipe is dairy-free, gluten-free, and vegetarian. And it’s packed full of good-for-you vegetables, beans, and legumes. Most importantly, perhaps, is that it passed the taste test with my carnivorous “foodie” husband who declared, “This is really good!”
This is not a hard recipe at all. Don’t be dissuaded by the long list of ingredients. You probably have most of these in your pantry and the variety really does add so much depth of flavor to the Pumpkin Chili. Keep in mind that it’s easy to adjust this recipe to what you have on hand. Add the kinds of beans you like or already have. Leave out the carrots if you don’t have any. It’s up to you. The only thing I would suggest not tweaking much are the seasonings. That’s where the chili flavor resides.
Wondering if this is kid-friendly? Well, you can certainly go light on the red pepper flakes to decrease the heat. But, my 8-year-old son loved it as it is.
Stay warm and enjoy!Print
Want a super nutritious, flavorful recipe that can feed a crowd, won’t break the bank, or doesn’t take much time? Your family will enjoy this healthy pumpkin chili.
- 1 to 2 tablespoons avocado oil or olive oil
- 1 onion, diced (about 1 cup)
- 2 carrots, diced (about 1 cup)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- Pinch of red pepper flakes
- 4 cups low-sodium vegetable broth or chicken broth
- 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- 1 teaspoon salt, plus more to taste
- 1⁄2 teaspoon ground black pepper, plus more to taste
- Optional toppings: diced avocado, sour cream or plain Greek yogurt,* shredded cheddar cheese,* crushed corn tortilla chips, thinly sliced green onions
*Omit if making this dairy-free
Make It Now:
- In a large pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and carrots and saute until tender, about 4-5 minutes. Season lightly with salt and pepper as they cook. Add in the garlic, tomato paste, and red pepper flakes and saute another 30-60 seconds.
- Stir in the broth, tomatoes, pumpkin puree, black beans, pinto beans, chickpeas, chili powder, cumin, oregano, paprika, salt, and pepper. (Freezing instructions begin here.)
- Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
- Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings.
Freeze For Later: Follow Steps 1-2. Freeze the uncooked chili in large freezer bag(s) or container(s). Alternatively, you can fully cook and cool the soup and then freeze.
Prepare From Frozen: Thaw completely. Follow Steps 3-4. If the soup was fully cooked, then all you need to do is thaw it and warm it up on the stovetop or in the microwave.