Can you freeze chili?

Yes, chili freezes well either before or after cooking it. Read our thorough article about two methods for how to freeze white chicken chili . The same instructions apply to this recipe.

Can I make Pumpkin Chili in the Instant Pot?

This will work great in the Instant Pot. Just sauté the onions, carrots, and garlic in the oil until soft (about 3-4 minutes). Stir in everything else. Cook at high pressure for 7 minutes with a quick release.

Can I make Pumpkin Chili in the slow cooker?

Absolutely! Just sauté the onion, carrots, and garlic until soft. Transfer to the slow cooker and add all the other ingredients. Cook on LOW for about 6-8 hours and you should be golden.

Pumpkin Chili Recipe {Done in 20 Minutes!}

Name: Pumpkin Chili
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 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

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Pumpkin Chili

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 vegetarian chili.

Yield: 10 servings (about 1 1/2 cups per serving) 1x

Prep: 25 minutesCook: 20 minutesTotal: 45 minutes

Scale:

Ingredients

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

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Instructions

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.

Notes/Tips

I would suggest not tweaking the seasonings much. That’s where the chili flavor resides.
To Freeze, 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.

Cuisine: American Method: Stove top

Find it online: https://thrivinghomeblog.com/20-minute-freezable-pumpkin-chili/