Spicy Pumpkin Chili is a perfect blend of warmth and flavor, showcasing the rich, hearty essence of chili while embracing the delightful twist of pumpkin. This dish is ideal for chilly evenings and is packed with nutrients, making it both satisfying and wholesome. With its combination of beans, peppers, and ground beef simmered to perfection, it’s a dish that not only warms your body but also your spirit.
Why We Love This Spicy Pumpkin Chili Recipe
You’ll find that this Spicy Pumpkin Chili isn’t just another chili recipe; it’s a celebration of bold flavors and comforting textures. The pumpkin adds a subtle sweetness and creamy richness, balancing perfectly with the spices and heat from the chili powder and crushed red pepper flakes. Each bite offers a delightful complexity, making it a favorite among friends and family. Plus, it’s a fantastic way to incorporate seasonal ingredients, especially when pumpkins are at their peak. Whether you’re hosting a fall gathering or just looking for a nourishing weeknight dinner, this chili is sure to impress.
Ingredients about Spicy Pumpkin Chili
To prepare this delightful Spicy Pumpkin Chili, you will need the following ingredients:
- 1 pound ground beef
- 0.5 large onion, diced
- 1 teaspoon minced garlic
- 0.5 teaspoon crushed red pepper flakes (or to taste)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (14.5 ounce) cans petite diced tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can Great Northern beans, drained and rinsed
- 1 (15 ounce) can pumpkin puree
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can tomato sauce with garlic and onions
- 2 teaspoons pumpkin pie spice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
How to Make Spicy Pumpkin Chili Directions
To begin your culinary adventure with Spicy Pumpkin Chili, follow these simple steps:
- Start by heating a large skillet over medium-high heat. Once hot, add the ground beef, breaking it apart with a spatula. Cook the beef for about 5 minutes, stirring occasionally until it becomes crumbly and no longer pink.
- Add the diced onion, minced garlic, and crushed red pepper flakes to the skillet with the beef. Cook this mixture until the beef is fully browned and the onion softens, releasing its aromatic scent. This step is crucial for building depth in flavor.
- Next, toss in the chopped green and red bell peppers. Stir them into the beef mixture and cook for an additional 5 minutes. This will allow the peppers to become tender while adding their vibrant color and crunch to the dish.
- In a large slow cooker, combine the petite diced tomatoes, kidney beans, black beans, Great Northern beans, pumpkin puree, fire-roasted tomatoes, and both tomato sauces. This mixture is the heart of your chili, combining a variety of textures and flavors.
- Now, season the tomato and bean mixture with pumpkin pie spice, chili powder, ground cumin, and salt. These spices will infuse your chili with a warm, inviting aroma that beckons from the kitchen.
- Carefully stir in the cooked beef and vegetable mixture from the skillet into the slow cooker, ensuring that everything is well combined.
- Cover the slow cooker and cook on the Low setting for 1 to 2 hours. This slow cooking process allows the flavors to meld beautifully, resulting in a chili that’s rich and satisfying.
How to Serve Spicy Pumpkin Chili
When it comes to serving your Spicy Pumpkin Chili, you have plenty of delicious options. A simple way to enjoy this chili is to serve it in bowls, garnished with your favorite toppings. You might consider adding a dollop of sour cream for creaminess or sprinkling shredded cheese atop each serving for that extra savory kick. Avocado slices or chopped green onions can add an appealing freshness and color.
For a heartier meal, you can serve the chili alongside cornbread or a rustic crusty bread. This not only complements the chili well but also helps to soak up the flavorful broth. You could also create a chili bar with various toppings, allowing guests to customize their bowls with items like diced jalapeños, cilantro, or even a sprinkle of lime juice.
Expert Tips: Spicy Pumpkin Chili
Creating the perfect Spicy Pumpkin Chili is all about adjusting to your taste. Here are some expert tips to elevate your chili game:
- Adjust the Spice Level: The crushed red pepper flakes can be increased or decreased based on how much heat you prefer. Start with a smaller amount, taste it, and gradually add more if desired.
- Choose Quality Ingredients: Opt for high-quality tomatoes and beans. Organic options can enhance the overall flavor of your chili.
- Let it Simmer: If possible, let the chili simmer longer than the recommended 1-2 hours. The longer it cooks, the more the flavors meld together.
- Don’t Rush the Browning: Ensure that the beef is well-browned before adding it to the slow cooker; this adds richness to the overall chili.
- Feel Free to Experiment: Don’t hesitate to add other vegetables or beans you have on hand! Sweet potatoes or corn can make delightful additions.
How to Store Spicy Pumpkin Chili
After preparing a batch of Spicy Pumpkin Chili, you may find yourself with leftovers, which is fantastic because this chili tastes even better the next day! To store it properly:
- Refrigerate: Allow the chili to cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for 3-4 days.
- Freeze: If you’d like to store it for a longer period, consider freezing it. Pour the cooled chili into freezer-safe containers, leaving some space at the top as it may expand. It can last in the freezer for about 3 months.
When ready to enjoy your stored chili, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Variation of Spicy Pumpkin Chili
One of the great things about Spicy Pumpkin Chili is how adaptable it is. You can easily tailor this recipe to suit your tastes or dietary needs. Here are some variations to consider:
- Vegetarian Version: Substitute the ground beef with a mix of chopped mushrooms, bell peppers, and lentils for a hearty vegetarian option. Use vegetable broth instead of meat-based sauces.
- Spicy Kick: For those who crave more heat, add diced jalapeños or switch out the crushed red pepper flakes for a spicier chili powder blend.
- Sweet and Savory: Incorporate some sweet corn or diced sweet potatoes to enhance the sweet notes of the pumpkin while adding a delightful texture.
- Tex-Mex Twist: Mix in some corn and taco seasoning in place of chili powder and cumin for a Tex-Mex-style chili that pairs beautifully with tortilla chips.
- Smoky Flavor: Incorporating chipotle peppers in adobo sauce can add a wonderful smokiness to the chili, which pairs nicely with the pumpkin.
FAQ
What is Spicy Pumpkin Chili?
Spicy Pumpkin Chili is a flavorful and hearty dish that combines ground beef, a variety of beans, tomatoes, and pumpkin puree, all seasoned with spices that bring warmth and a bit of heat, perfect for colder days.
Can I make Spicy Pumpkin Chili without meat?
Absolutely! You can easily make a vegetarian version by replacing the ground beef with beans, lentils, or any veggies you prefer while keeping the pumpkin for richness.
How long does it take to cook Spicy Pumpkin Chili in a slow cooker?
Once combined, you can cook Spicy Pumpkin Chili in a slow cooker on the Low setting for 1 to 2 hours, allowing the flavors to meld together beautifully.
Can I store leftovers of Spicy Pumpkin Chili?
Yes, you can store leftovers of your Spicy Pumpkin Chili in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months.
How can I customize the spice level of Spicy Pumpkin Chili?
To adjust the spice level, you can control the amount of crushed red pepper flakes added. Start with less and gradually increase it based on your preference for heat.
Spicy Pumpkin Chili
Ingredients
Meat and Base Ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 0.5 large onion, diced
- 1 teaspoon minced garlic
- 0.5 teaspoon crushed red pepper flakes Adjust to taste.
Vegetables
- 1 green bell pepper, chopped green bell pepper
- 1 red bell pepper, chopped red bell pepper
Beans and Tomatoes
- 2 cans (14.5 ounce) petite diced tomatoes
- 1 can (15 ounce) kidney beans, rinsed and drained
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (15 ounce) Great Northern beans, drained and rinsed
- 1 can (15 ounce) pumpkin puree
- 1 can (14.5 ounce) fire-roasted diced tomatoes
- 1 can (8 ounce) tomato sauce
- 1 can (4 ounce) tomato sauce with garlic and onions
Spices
- 2 teaspoons pumpkin pie spice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt Adjust to taste.
Instructions
Preparation
- Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula. Cook for about 5 minutes until crumbly and no longer pink.
- Add the diced onion, minced garlic, and crushed red pepper flakes to the skillet with the beef. Cook until the beef is fully browned and the onion softens.
- Toss in the chopped green and red bell peppers and cook for an additional 5 minutes until tender.
Cooking
- In a large slow cooker, combine the petite diced tomatoes, kidney beans, black beans, Great Northern beans, pumpkin puree, fire-roasted tomatoes, and both tomato sauces.
- Season the mixture with pumpkin pie spice, chili powder, ground cumin, and salt.
- Stir in the cooked beef and vegetable mixture from the skillet into the slow cooker.
- Cover and cook on the Low setting for 1 to 2 hours.
Serving
- Serve the chili in bowls, garnished with toppings like sour cream, shredded cheese, avocado slices, or chopped green onions.
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