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This easy pumpkin chili is a comforting dish that brings together warm autumn flavors with a healthy dose of fiber and protein. It’s perfect for chilly evenings when you want something hearty yet light. The addition of pumpkin puree adds a subtle sweetness and creaminess that balances the spices beautifully without being overpowering.
I first tried this recipe during a crisp fall weekend. It quickly became a favorite for its unique twist on traditional chili and the ease of preparation. My friends especially appreciated the subtle pumpkin flavor that made the dish feel special but still familiar.
Ingredients
- Garlic cloves: essential for depth of flavor, choose firm, white bulbs for the best taste
- Yellow onion: provides a natural sweetness and base for the chili
- Olive oil: a good quality extra virgin olive oil adds richness and helps sauté the aromatics
- Ground beef: opt for lean meat to keep the dish balanced and not too greasy
- Kidney beans, canned and drained: excellent source of fiber and protein, ensure they are well rinsed to reduce salt
- Black beans, canned and drained: adds texture and complements the kidney beans nicely
- Canned petite diced tomatoes: important for acidity and fresh tomato taste, select no salt added if possible
- Pumpkin purée: preferring organic or homemade when available for natural sweetness and texture
- Tomato paste: intensifies the tomato flavor, use a good quality brand
- Water: hydrates and lets the flavors meld while simmering
- Chili seasoning: chili powder, smoked paprika, ground cumin, garlic powder, onion powder, pepper, salt build the complex flavor profile, buy fresh ground spices and toast if possible for more aroma
Instructions
- Sauté the aromatics:
- Mince the garlic cloves finely and dice the yellow onion. Heat olive oil in a large pot over medium heat. Add the garlic and onion and cook gently for about five minutes until the onions become tender and translucent. This process slowly develops the flavor base for the chili.
- Brown the ground beef:
- Add the ground beef to the pot with the softened onion and garlic. Break up the meat with a wooden spoon and cook until no longer pink and nicely browned throughout. This step locks in savory flavor and gives texture to the dish.
- Combine the main ingredients and spices:
- To the pot, add the drained kidney and black beans, diced tomatoes with their juice, pumpkin purée, tomato paste, and water. Stir in the chili seasoning mix including chili powder, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and salt. Mix everything well making sure the spices are evenly distributed.
- Simmer the chili gently:
- Cover the pot with a lid and bring to a gentle simmer over low heat. Stir occasionally to avoid sticking. Let it cook for 30 minutes allowing all the flavors to harmonize and the pumpkin to soften the texture.
- Adjust seasoning and serve:
- Taste the chili and add more salt if needed to brighten the flavors. Serve hot and garnish with your favorite toppings such as sour cream, grated cheese, chopped green onions, or crispy corn chips to add extra flavor and texture.
The addition of pumpkin puree is a simple trick I love because it naturally thickens the chili without cream or extra fat. My family always remarks on how smooth and comforting it feels. One unforgettable dinner was when I served this chili on a rainy night and my children asked for seconds even before finishing their first bowl.
Storage tips in France
Cool the chili to room temperature before transferring it to airtight containers. It will keep in the refrigerator for up to four days. Reheat gently on the stove or in the microwave stirring occasionally to maintain the texture. This recipe also freezes beautifully. Portion it out in freezer-friendly containers or bags for easy weeknight meals later on.
Ingredient substitutions in France
Swap ground beef for ground turkey or chicken for a lighter version without sacrificing protein content. For a vegetarian spin, replace the meat with extra beans or lentils and use vegetable broth instead of water. If canned pumpkin puree is not available, try using cooked and mashed butternut squash to achieve similar sweetness and texture.
Serving suggestions in France
Serve this chili over cooked rice, quinoa, or alongside warm crusty bread for a complete meal. Add fresh avocado slices or a dollop of crème fraîche to complement the spicy, smoky notes. A side of simple green salad dressed with lemon juice balances the hearty flavors perfectly.
This pumpkin chili is a cozy, balanced weeknight meal that freezes well and pleases the whole family. It’s an easy way to add seasonal vegetables to a comforting dish.
Common Recipe Questions
- → Quels sont les ingrédients principaux de ce chili au potiron ?
Il est composé de viande hachée, haricots rouges et noirs, purée de potiron, tomates, ail, oignon et un mélange d'épices comme paprika, cumin et poudre de chili.
- → Combien de temps faut-il pour préparer ce plat ?
La préparation prend environ 10 minutes, avec une cuisson mijotée de 40 minutes, totalisant 50 minutes.
- → Peut-on modifier les épices selon ses goûts ?
Oui, vous pouvez ajuster ou remplacer les épices selon vos préférences pour un goût plus ou moins relevé.
- → Ce plat est-il riche en fibres ?
Oui, grâce aux haricots et au potiron, ce chili est une excellente source de fibres.
- → Comment servir ce plat pour un maximum de saveurs ?
Servez chaud avec des garnitures comme du fromage râpé, de la crème fraîche, des oignons verts ou des chips de maïs pour une touche gourmande.