Chipotle Pumpkin Chili Recipe
This easy chipotle pumpkin chili recipe is my favorite chili recipe on the blog! Make it with crumbled tempeh or meatless crumbles for a vegan/vegetarian recipe, or use ground turkey. Either way it’s delicious and the perfect chili recipe for fall!
Since I just went to my first and last Clemson game of the season, I suppose it would be timely to share one of my all time favorite tailgating recipes - this chipotle pumpkin chili recipe!
I started making it for Clemson tailgates because, well, pumpkin is orange, and it seemed like a cute idea. But now it’s my favorite chili recipe, and I make it a couple times every year. I love the smoky flavor from the chipotles, and the pumpkin adds a sweetness and depth of flavor I just adore.
Plus, this is the time of year us basic gals add pumpkin to everything, amirite? I kid! I’m actually not a huge fan of most of the pumpkin flavored sweets out there, but I won’t make fun of you if you are :) Personally, I usually prefer my pumpkin on the savory side, like with this pumpkin, shiitake and gruyere pizza or this mushroom barley soup with pumpkin.
Why I Love This Chipotle Pumpkin Chili Recipe
One of my favorite things about this chipotle pumpkin chili recipe is that you can make it with different proteins. If you’d like a meatless meal, try it with a block of crumbled tempeh or refrigerated or frozen meatless grounds. I’ve even made this with crumbled up veggie burger before when I realized I forgot to pick up protein at the grocery store. You can also just double up the beans for an all-bean chili! If you prefer to make this with meat, I like it with ground turkey. I bet pork would also work well too. I think beef just doesn’t go as well with the flavors in this chili, but feel free to use it too.
The other thing I love about this chipotle pumpkin chili recipe is that it’s a one pot meal, packed with protein, fiber-rich carbs and veggies. I really love the addition of extra tomatoes and zucchini for produce - the tomatoes add more texture along with the canned diced tomatoes, and the tender zucchini is a natural pairing with pumpkin and beans, and soaks up some of the yummy, smoky broth.
Besides the canned pumpkin, the other secret ingredient in this recipe is the chipotle chili. I purchase canned chipotles in adobo for recipes like this, where the sweet and smoky chiles adds a depth of flavor that makes it taste like it’s been simmering much longer than it has. If you’ve never cooked with canned chipotles before, you can find them in the Mexican food aisle. Most recipes call for just a couple at a time, so I keep the leftovers frozen in a glass container, and defrost or warm up for a bit in the microwave before grabbing a few out.
How to Enjoy This Chipotle Chili Recipe
Chili garnishes make the dish in my opinion! I love mine with a dollop of sour cream or plain yogurt to cool down the spices, cilantro and scallions for a bit of freshness, as well as my all time favorite chili topping - diced avocado tossed with a bit of lime juice, red onion and salt! This chipotle chili recipe is also great with a bit of shredded sharp cheddar cheese.
If you have leftovers, one of my favorite ways to enjoy chili is to spoon it into a baked potato or cooked frozen french fries for lunch, and top with lots of cheddar to make loaded chili cheese fries - it’s SO good!
Use a Slow Cooker or Pressure Cooker to Make This Chipotle Pumpkin Chili Recipe
Although I prefer the flavor of chili on the stovetop, you could also make this in an instant pot or slow cooker. If you do and have the time, I might saute the vegetables first, which adds more flavor. Just cook it on low for 6-7 hours if using a slow cooker, or 20 minutes using a pressure cooker followed by natural release.
Chipotle Pumpkin Chili Recipe Adaptions
As always, I love to use recipes as a template for getting creative in the kitchen. This recipe is amazing with chorizo - although you might want to cut back a chipotle chili if it’s a super spicy chorizo! I’ve also made it with pumpkin beer instead of broth before, and that was really tasty too! I’ve also seen recipes for pumpkin chili before with a bit of pumpkin pie seasoning added in - haven’t tried it but I’m curious what it would be like! If you try it, start with a small amount and let me know how it goes!
If you try this chipotle pumpkin chili, snap a pic and tag me on instagram! I love to see what y’all make! For more seasonal fall recipes, follow my fall recipes board on Pinterest.
This chipotle pumpkin chili recipe was originally published October 2015. Recipe, images and text have been updated to give you the best possible content.
Chipotle Pumpkin Chili Recipe
Serves 6ish
Ingredients
2 tablespoons neutral flavored oil, like canola or avocado
1 yellow onion, peeled and diced
1 red bell pepper, stemmed, seeded, and chopped
3 garlic cloves, minced
1 large zucchini, chopped
1 cup cherry tomatoes, halved
2 canned chipotle chiles, minced
1 tablespoon chili powder
1 teaspoon cumin
1 bay leaf
1/2 lb ground turkey, crumbled tempeh or meatless grounds
1 14-ounce can pumpkin
1 14-ounce can diced tomatoes
1 cup vegetable broth
1 14-ounce can pinto beans, drained and rinsed
1 14-ounce can black beans, drained and rinsed
Sour cream or plain yogurt, chopped fresh cilantro, scallions, and avocado, optional, to serve
Instructions:
Heat oil in a large Dutch oven on medium-high heat. Add onion, red pepper and garlic, a pinch of salt and black pepper. Saute until translucent. Stir in cherry tomatoes and zucchini and cook until vegetables are tender.
Stir in chipotle chiles, chili powder, cumin and bay leaf, and cook 1 minute until fragrant. Stir in protein of choice, a pinch of salt and cook, stirring occasionally, until cooked through if using meat, or warmed through if using tempeh/grounds.
Stir in pumpkin, canned tomatoes and broth and bring to a boil. Reduce heat, simmer, and cook 15 minutes until thickened and flavors have combined.
Stir in canned beans and cook a minute or so to warm through. Season with salt and black pepper to taste. Serve garnished as desired.
If you like this chipotle pumpkin chili recipe, you might also like:
Simple White Bean Soup
White Bean Tortilla Soup with Butternut Squash
Smoky Vegan Quinoa Chili
