I’ve wanted to create my own favorite pumpkin chili recipe for a while. It finally came to me that it’s easy to combine pumpkin and spices to serve up a warm bowl of chili.
I top my bowl with cashew ricotta cheese, green onions, and cilantro. But don’t let me stop you there. Sliced avocados, diced red onion, and other toppings are surely welcome. I thin out the ricotta cheese a bit so it has the texture of sour cream.
This is vegetarian and plant-based as written, however omnivores have no fear. It is a great base to add your favorite ground protein. And, for a complete treat, have this with cornbread.
While this year’s Halloween is going to be different, and you may not be going from house to house for treats, or parading in costumes, or even sharing it the way you normally would, a warm bowl of pumpkin chili will warm you up.
- 1 tablespoon olive oil
- 1 yellow onion peeled and diced
- 1 small red bell pepper cored and diced
- 26 ounces chopped tomatoes
- 1 cup pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon maple syrup
- 1 cup butternut squash, bite-sized pieces raw or slightly cooked
- 1 cup pre-soaked beans or cooked ground turkey or chicken
- In a large pot over low heat, add the olive oil and the onions. Cook for 5 minutes or so, or until the onions are becoming translucient. Stir occasionally.
- Add the red peppers and cook for another few minutes.
- Add the tomatoes, pumpkin puree, salt, all the spices, honey or maple syrup, and the butternut squash.
- Simmer for 15 minutes or so.
- Serve hot with your favorite toppings. Refrigerate leftovers for a few days or freeze for a few months.