Pumpkin Chili Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
424 kcal
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Course
Dinner
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Cuisine
North American
Pumpkin Chili Recipe
Description
This Pumpkin Chili starts by sautéing onions, garlic, and red pepper until soft, then spicing the mixture with chili powder, cumin, and sea salt. Bourbon is added and brought to a boil before mixing in pureed pumpkin, crushed tomatoes, kidney and navy beans, and butternut squash. The chili simmers until the squash is tender, developing thick, blended flavors with a balance of savory, smoky, and slightly sweet notes.
Corn is added at the end for a fresh textural contrast. The chili is finished with minced chives and shredded cheddar cheese to add creaminess and mild sharpness. This chili offers a complex combination of autumnal flavors and hearty ingredients, perfect as a filling main dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion minced
- 3 cloves garlic minced
- 1 medium red pepper diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons salt sea salt
- ½ cup bourbon
- 14 ounce pumpkin NOT pumpkin pie mix, canned
- 28 ounce crushed tomatoes can
- 19 ounce Kidney Beans can
- 19 ounce Navy beans or a combination of your favorite beans, can
- 1 small butternut squash cut into 1-inch cubes
- 1 tablespoon chipotle peppers in adobo pureed
- 2 cups corn frozen
- chives to serve, or green onions
- cheddar cheese to serve, or green onions
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.
- Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.
- Serve the pumpkin chili with some minced chives or green onions and a little cheddar cheese on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 424kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 1255mg | 52% |
| Potassium | 1680mg | 36% |
| Fiber | 19g | 76% |
| Sugar | 18g | 36% |
| Vitamin A | 24905IU | 498% |
| Vitamin C | 73mg | 81% |
| Calcium | 205mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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