Pumpkin Chili
Want a super nutritious, flavorful recipe that can feed a crowd, won’t break the bank, or doesn’t take much time? This Pumpkin Chili recipe gets the job done. Even better, it only takes 20 minutes to make AND is a great make-ahead freezer meal!
My kids liked this recipe more than the beef chili I make. It was super delicious and very healthy! – Trish
Why Readers Love This Chili Recipe
Here are some of the reasons our readers have loved this recipe for years:
1. It makes a HUGE amount.
This is a great recipe for a group of people. Not only does it make a ton, but the ingredients are not expensive!
2. It’s gluten-free, dairy-free, and vegetarian.
Talk about healthy! This veggie-packed soup will be on the regular rotation, especially if you’re looking for tasty recipes but have dietary restrictions. Here are 30+ more Gluten-Free Dinner Recipes, if you need more ideas.
3. It’s freezer-friendly.
We are big fans of freezer meals. Not only have we written two freezer meal cookbooks, put together our popular 1 Hour Freezer Prep Sessions, and shared a round-up of amazing freezer meals, but we also provide freezing and thawing instructions on any recipe that can be prepped ahead for later.
4. It’s delicious.
Most importantly, perhaps, is that it passed the taste test with my carnivorous “foodie” husband who declared, “This is really good!”
Ingredients
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 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.
Ingredient Notes:
- Veggies – Because this meal doesn’t cook very long on the stove, you do need to saute some of the veggies before you get cooking.
- Fire-Roasted Tomatoes – Regular petite diced tomatoes will work. But we love the flavor fire-roasted tomatoes bring to soups like our Tomato Bisque, Crock Pot Tortilla Soup, and Pizza Soup.
- Pumpkin Puree – Look for canned pumpkin puree NOT pumpkin pie mix.
How to Make Pumpkin Chili
Saute the Onions and Carrots
Sautéing the vegetables builds a lot of flavor from the very beginning. After veggies are tender, you’ll add in the garlic, tomato paste, & red pepper flakes.
Stir in Remaining Ingredients
Stir in the broth, tomatoes, pumpkin puree, black beans, pinto beans, chickpeas, chili powder, cumin, oregano, paprika, salt, and pepper.
Cook It!
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.
What to Serve with Pumpkin Chili
Anything that goes with a classic chili recipe will be delicious with this one, as well.
Topping Ideas:
- Diced avocado
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Crushed corn tortilla chips
- Thinly sliced green onions
Side Dish Ideas:
- Sweet Potato Corn Bread
- Avocado Lime Salsa or Guacamole with Tortilla Chips
- Mexican Chopped Salad
How to Freeze Pumpkin Chili
Freezing soups is one of my favorite ways to save my future self time. Chili is no different. Here is how to make it a freezer meal!
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.
More Veggie-Packed Recipes
FAQs
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.
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.
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.
How to Video
Pumpkin Chili
Ingredients
- 2 tablespoons avocado oil (sub: olive oil)
- 1 onion (diced)
- 2 medium carrots (diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- pinch red pepper flakes
- 4 cups low-sodium vegetable broth (sub: low-sodium chicken broth)
- 2 (15-ounce) cans fire-roasted diced tomatoes (juices and all; sub: regular petite diced tomatoes)
- 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
Instructions
- 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.
- 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.
Freezer Instructions
Notes/Tips
- I would suggest not tweaking the seasonings much. That’s where the chili flavor resides.
Nutrition
Absolutely delicious , and super quick and easy!
Glad you enjoyed this Nikki. Thanks for leaving a review!