Print

25 Fall Soup Recipes

Pumpkin Chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pumpkin chili recipe is hearty and cozy: the ideal crowd-pleasing meal! Pumpkin adds a creamy body this easy dinner. Want to add meat? See the notes below. 

Ingredients

Scale
  • 2 tablespoons butter or olive oil*
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 green pepper, small diced
  • 1 small sweet potato, small diced
  • 15-ounce can pumpkin puree
  • 1 28-ounce can diced tomatoes
  • 15-ounce can tomato sauce
  • 15-ounce can kidney beans, drained and rinsed
  • 15-ounce can pinto beans, drained and rinsed
  • 1 cup water
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons kosher salt
  • For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.*
  2. Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon and kosher salt. 
  3. Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender.
  4. Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.  

Notes

*Meat variation: After Step 1, add 1 pound ground beef or plant-based beef crumbles. Saute until the meat is browned, about 5 to 7 minutes. Then proceed to Step 2.

Find it online: https://www.acouplecooks.com/fall-soup-recipes/