Why We Love Pumpkin Chili
To me, fall is chili season, even more so than winter. I love simmering big pots of traditional chili once the weather turns cold and serving it with fluffy cornbread. Usually, I add beer to my traditional chili recipe to offer a deeper note. I carried on the fall flavors in this Pumpkin Chili recipe by pouring in apple hard cider instead. The apple undertones in the chili balance the spice, making this chili recipe very hard to resist! Adding pumpkin to chili sounds odd, but trust me when I say it offers so much flavor for this savory pumpkin chili! Substituting pumpkin for tomatoes does several wonderful things…
It gives the chili a sweet rustic essence and deep flavor. It provides a thicker luxurious texture. It’s a fabulous platform for fall spices. And it tastes great with pork or chicken, if you aren’t a beef lover.
Update: Last fall, my daughter Ava and I entered our best pumpkin chili recipe in a local chili cookoff—and won! In the last two years since I originally posted this recipe, several people have emailed me to say they had also used it for neighborhood, state fair, and sponsored chili competitions, and they all placed in first or second place!
Ingredients You Need
Healthy gluten-free pumpkin chili uses minimal ingredients for a super flavorful stew. Here’s what you’ll need:
Ground Pork or Chicken – for a richer chili, use ground pork Onion – sweet onion is best Red Bell Pepper – diced Garlic Cloves – freshly minced Chipotle Peppers – canned in adobo sauce and chopped Pumpkin Puree – 100% canned pumpkin puree, not pumpkin pie filling Hard Cider – for a depth of flavor Kidney Beans – or black beans, for added protein and texture Chicken Broth Spices – chili powder, cumin, salt, cinnamon, bay leaves and salt (or swap cinnamon with pumpkin pie spice to bump up the pumpkin flavor!)
How to Make Pumpkin Chili
Place a large pot or Dutch oven over medium heat. Add the ground pork and break it into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft. Pour the pumpkin puree, hard cider, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well. Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with a dollop of sour cream, cilantro, red onion, and avocado! Enjoy!
Serving Suggestions
Pumpkin Chili is a hearty and comforting meal that can be enjoyed on its own. I highly recommend topping your bowl off with sour cream, cilantro, red onion, avocado, and crushed tortilla chips or Fritos! If you are looking to serve sides along with your chili, try serving it with some of my favorites:
Fluffy Jalapeño Cheddar Cornbread Roasted Root Vegetables Homemade Tortillas Cornbread Muffins Sweet Potato Biscuits Lentil Salad with Apple Cider Vinaigrette Jennifer Aniston Salad (Bulgar Wheat Recipe)
More Chili Recipes We Love
Roasted Red Pepper Chicken Chili Slow Cooker Chili Mac and Cheese Best Turkey Chili Frito Chili Cheeseburgers Nachos with Chili Con Carne New Mexican Green Chili Vegan Chili Paleo White Chicken Chili Paleo Chicken Chile Verde
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