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Best Easy Smoky Chipotle Pumpkin Chili Recipe

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This wholesome smoky chipotle pumpkin chili is a quick and easy weeknight meal that delivers deep, smoky warmth with a velvety texture from pumpkin puree. It’s perfect for meal prep and packed with protein and fiber.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 1 pound lean ground turkey or beef (93/7 turkey recommended)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced fire-roasted tomatoes
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • 1.5 cups low-sodium vegetable or chicken broth
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)
  • Greek yogurt or sour cream (for garnish)
  • Shredded cheese (sharp cheddar recommended, for garnish)

Instructions

  1. Sauté the aromatics (5 minutes): Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Brown the meat (6-8 minutes): Add ground turkey or beef to the pot. Break it up and cook until no longer pink. Drain excess fat if needed.
  3. Add the vegetables (5 minutes): Toss in diced bell peppers and zucchini. Cook for about 5 minutes until peppers start to soften.
  4. Bloom the spices (1 minute): Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the mixture. Stir constantly for 60 seconds.
  5. Add the chipotle (2 minutes): Stir in minced chipotle peppers and adobo sauce. Cook for 1-2 minutes.
  6. Build the chili (10 minutes): Pour in fire-roasted tomatoes, pumpkin puree, black beans, kidney beans, and broth. Stir until combined. Bring to a gentle boil, then reduce heat to low.
  7. Simmer and meld (15-20 minutes): Let chili simmer uncovered, stirring occasionally. If too thick, add more broth; if too thin, simmer longer to reduce.
  8. Taste and adjust: Add more salt, heat, or a squeeze of lime as needed.
  9. Rest and serve: Remove from heat and let sit for 5 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

Don’t skip the spice-blooming step; it deepens flavor. Add salt in stages to control sodium. Chipotle heat varies; start with 1 pepper if sensitive. Chili tastes even better the next day. For vegetarian version, omit meat and double the beans or add sweet potatoes.

Nutrition

Keywords: pumpkin chili, chipotle chili, smoky chili, easy chili, healthy chili, fall chili, weeknight dinner, meal prep

Find it online: https://noshbelle.com/best-easy-smoky-chipotle-pumpkin-chili-recipe/