Pumpkin Spice Everything Nice a Hearty Pumpkin Chili

Recipe Introduction: Pumpkin Spice & Everything Nice Chili

Ever get that craving for something hearty and autumnal? Like, you want the warmth of a good chili but with a touch of fall flavour? Well, my friend, have I got a recipe for you.

This pumpkin chili recipe is where it's at.

A Taste of Autumn in a Bowl

This fall chili recipe isn't just some flash-in-the-pan trend. It's a flavour explosion that blends the comfort of chili with the subtle sweetness of pumpkin.

Think about a delicious autumn day at a fair. This is the taste.

Did you know that chili recipes can be traced back to the early 1800s in Texas? With this easy pumpkin chili recipe , we're giving a classic a modern makeover.

Plus, it's super easy to make. It is a one-pot wonder that takes just over an hour from start to finish and makes enough to feed a small crowd.

Perfect for 6-8 hungry souls!

Why You'll Love This Pumpkin Chili

Honestly, this recipe is a game changer. First off, the pumpkin adds a boost of Vitamin A. That's awesome for your eyesight! It is super satisfying.

This pumpkin chili with beans is perfect for Bonfire Night or any chilly evening. What makes this best pumpkin chili recipe special is the balance of savory, spicy, and slightly sweet.

It's like a party in your mouth. Seriously.

Now, let's get down to the nitty gritty: what you'll need. Get ready to dive into some seriously good ingredients that will make this pumpkin chili toppings a hit with everyone, even your picky Uncle Barry.

Ingredients & Equipment: Let's Get Sorted!

Right, so you want to make my super duper Pumpkin Spice & Everything Nice chili ? Ace! First things first, let's gather our bits and bobs.

Honestly, having everything prepped makes the whole thing way less stressful. Plus, it means more time for a cheeky glass of wine while it simmers.

Main Ingredients: The Heart of the Matter

Here's what you'll need for this easy pumpkin chili recipe . I've done both US and metric 'cause, you know, international appeal and all that.

• Olive Oil: 1 tablespoon (15 ml) . Quality olive oil gives the fall chili recipe a good head start.
• Onion: 1 large , chopped. About 1 cup . Go for a nice brown onion; they're sweeter.
• Garlic: 2 cloves , minced. Fresh is best, obvs.
• Red Bell Pepper: 1 , chopped. Around 1 cup . Adds a pop of color and sweetness.
• Ground Beef: 1 pound (450g) . Or turkey or plant based stuff. Look for lean beef.
• Salt: 1 teaspoon.
• Black Pepper: ½ teaspoon.
• Pumpkin Puree: 1 (15-ounce/425g) can . Make sure it's puree , not pie filling. Massive difference!
• Kidney Beans: 1 (15-ounce/425g) can , drained and rinsed.
• Black Beans: 1 (15-ounce/425g) can , drained and rinsed.
• Diced Tomatoes: 1 (14.5-ounce/411g) can , undrained.
• Diced Tomatoes with Green Chilies: 1 (10-ounce/283g) can , undrained. Like Rotel.
• Beef Broth: 1 cup (240ml) . Veggie broth works too.
• Chili Powder: 1 tablespoon.
• Ground Cumin: 1 teaspoon.
• Smoked Paprika: ½ teaspoon.
• Ground Cinnamon: ¼ teaspoon.
• Ground Cloves: Pinch . Optional, but adds warmth.

Spice Things Up: Seasoning Notes

This pumpkin chili with beans is all about the spices! Chili powder and cumin are a must. Smoked paprika adds depth.

The cinnamon and cloves? Total game changers. Seriously, that little touch of spice is the best flavor enhancers and aromatics .

Spicy pumpkin chili fans can chuck in a pinch of cayenne! No smoked paprika? Regular paprika is fine, just add a dash of liquid smoke.

Equipment: Nothing Fancy Needed

You don't need loads of fancy gear. Just a few essentials for this best pumpkin chili recipe .

• Large Dutch Oven or Pot. A heavy bottom is key.
• Measuring Cups and Spoons. Gotta be precise.
• Wooden Spoon or Spatula. For stirring, duh.
• Can Opener. Unless you're superhuman.
• Cutting Board & Knife. For chopping.

Don't have a Dutch oven? A big saucepan will do. No measuring spoons? Just eyeball it I won't tell! Let's get cooking this autumn chili recipes !

Unlocking Pumpkin Chili Perfection

Oh my gosh, are you ready for this? Autumn is officially here, and you know what that means. It's chili season! But not just any chili; we're diving headfirst into pumpkin chili recipe territory.

Honestly, I never thought I'd be putting pumpkin in my chili. But, trust me, it's a game changer. I'm sharing my tried and-tested method to make the best pumpkin chili recipe ever.

Prep Like a Pro, Cook Like a Legend

Proper prep work makes all the difference. It's the essential mise en place! First, chop your onion, bell pepper, and mince that garlic.

You know, get it all organised . This is my time saving tip: chop everything before you even turn on the hob.

The Secret: step-by-step Chili Magic

Okay, here's how we nail this Pumpkin Spice & Everything Nice: A Hearty Pumpkin Chili :

1. Sauté onion and bell pepper in 1 tablespoon olive oil until softened. Add garlic; cook until fragrant.
2. Brown 1 pound ground beef, draining any excess fat. Season with 1 teaspoon salt and ½ teaspoon black pepper .
3. Stir in 1 (15-ounce) can pumpkin puree, 1 (15-ounce) can kidney beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes, 1 (10-ounce) can diced tomatoes with green chilies, and 1 cup beef broth.
4. Add 1 tablespoon chili powder , 1 teaspoon ground cumin , ½ teaspoon smoked paprika , ¼ teaspoon ground cinnamon , and a pinch of ground cloves (optional).
5. Simmer for at least 30 minutes , covered, stirring occasionally. Longer is better! The flavors just get better and better. It's the best fall chili recipe
6. Taste and adjust seasonings.
7. Ladle into bowls and garnish.

Pro-Level Pumpkin Chili Tips

Here's a pro tip: don't skip the simmer! The longer this easy pumpkin chili recipe simmers, the richer and more complex the flavor becomes.

Another top-notch shortcut: make this pumpkin chili with beans a day ahead. It seriously tastes even better the next day.

A common mistake is using pumpkin pie filling instead of pumpkin puree. Be careful!

So there you have it! My foolproof method for the best pumpkin chili recipe . Give it a go, and let me know what you think.

Happy cooking! You can use also canned pumpkin chili for a more practical recipe.

Recipe Notes for Your Awesome Pumpkin Chili Recipe

Right then, let's chat about the little things! These are the bits and bobs that can really make your Pumpkin Chili recipe sing.

These tips will make your autumn chili recipes better than your mum's best!

Fab Serving Ideas

Wanna make your pumpkin chili with beans look amazing ? Ladle it into rustic bowls. Top with a dollop of Greek yogurt.

A sprinkle of cheddar, and fresh coriander works wonders. Tortilla chips for dipping? Absolutely! For drinks, try a crisp apple cider or a light beer.

Oh my gosh, so good!

Smart Storage Tips

Honestly, leftovers are the best ! Let the easy Pumpkin Chili Recipe cool completely. Then, pop it in an airtight container.

It'll keep in the fridge for up to 3-4 days . Want to freeze it? Easy peasy. Just portion it out and freeze for up to 3 months .

Reheat gently on the hob or in the microwave. Make sure it's piping hot ( over 75° C/ 165° F ) before serving!

Tweaking the Recipe

Fancy a change? For a vegetarian pumpkin chili , swap the beef for extra beans or lentils. Simple! You could also use diced mushrooms.

If you’re watching the calories, swap beef for chicken breast.

Seasonal swap? I recommend adding some diced butternut squash. It gives it a lovely sweetness. Honestly it works a treat

Nutrition Snippets

This Pumpkin Chili recipe isn’t just yummy. It's also pretty good for you! It is packed with fibre from the beans and pumpkin.

It also has a good dose of protein. The spices offer some antioxidants too. It is a great fall chili recipe .

So, there you have it! My tips to make your best pumpkin chili recipe even better. Get in the kitchen and give it a go! You will nail it! And trust me, everyone will be asking for the recipe!

Frequently Asked Questions

Can I make this pumpkin chili recipe vegetarian or vegan?

Absolutely! It's easy to adapt this pumpkin chili recipe. Simply swap out the ground beef for a plant based ground meat alternative or even an extra can of beans for added heartiness. Just be sure to use vegetable broth instead of beef broth to keep it completely plant based. It'll be smashing!

How can I store leftover pumpkin chili?

Leftover pumpkin chili is even better the next day! Once the chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage up to 2-3 months.

Just ensure it's properly thawed before reheating on the hob or in the microwave.

My pumpkin chili is too bland. How do I add more flavor?

No worries, even Mary Berry has off days! If your pumpkin chili needs a bit more oomph, try adding a pinch more chili powder, smoked paprika, or even a dash of cayenne pepper for some heat. A squeeze of lime juice or a splash of Worcestershire sauce can also brighten up the flavors and add depth.

Don't be afraid to experiment and adjust to your taste.

Can I use fresh pumpkin instead of canned pumpkin puree in this pumpkin chili recipe?

You certainly can, though it will add a bit to the prep time. Roast or steam fresh pumpkin until tender, then puree it in a food processor until smooth. Keep in mind that fresh pumpkin can have a higher water content than canned, so you might need to simmer the chili for a bit longer to allow some of the excess moisture to evaporate.

What are some good toppings for pumpkin chili?

The possibilities are endless! Classic toppings like sour cream, shredded cheddar cheese, and chopped green onions are always a hit. For a fresher take, try adding a dollop of Greek yogurt, diced avocado, or a sprinkle of fresh cilantro.

And for a bit of crunch, crumbled tortilla chips or crispy fried onions are fantastic additions.