Pumpkin Spice Chili with Sweet Potatoes & Beans

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Pumpkin Spice Chili with Sweet Potatoes & Beans

Introduction

Embrace the flavors of fall with this comforting Pumpkin Spice Chili with Sweet Potatoes & Beans — a hearty, nourishing dish that perfectly blends savory warmth and subtle sweetness. This chili combines the earthiness of beans and tender sweet potatoes with the rich creaminess of pumpkin purée, creating a velvety texture and deep, complex flavor. The magic lies in the unique mix of chili spices balanced with hints of cinnamon, nutmeg, and smoked paprika — delivering that cozy, seasonal aroma that makes your kitchen smell like autumn itself.

Unlike traditional chili, this version offers a nutritious twist packed with plant-based protein, fiber, and vitamins. The pumpkin adds a natural sweetness that complements the chili powder and cayenne, creating a bowl that’s equal parts soothing and exciting. Whether you’re cooking for a crisp fall evening, a cozy weekend dinner, or a holiday gathering, this chili delivers all the warmth and comfort you crave — with a touch of seasonal flair.

Background

Pumpkin isn’t just for pies — it’s an ancient ingredient that’s been part of hearty stews and savory dishes for centuries. Native to North America, pumpkin was traditionally used by Indigenous peoples for soups, stews, and baked dishes long before it became a dessert staple. Over time, cooks began to realize that pumpkin’s natural sweetness and creamy texture pair beautifully with spices, beans, and vegetables.

This pumpkin spice chili draws inspiration from both classic chili con carne and fall harvest stews. It’s a cross between comfort food and health food — rich in texture, layered in flavor, and deeply satisfying. The pumpkin adds a subtle sweetness that enhances the spices rather than overpowering them, while the sweet potatoes add depth and hearty bite. It’s a modern autumn classic that celebrates seasonal ingredients in every spoonful.

Why You’ll Love This Recipe

  • Perfect for fall — cozy, colorful, and full of seasonal flavor.
  • Plant-based and nutrient-dense — loaded with fiber, vitamins, and plant protein.
  • Naturally creamy — pumpkin purée gives a rich, velvety texture.
  • Balanced heat and sweetness — warming spices meet subtle pumpkin notes.
  • Make-ahead friendly — tastes even better the next day.

Ingredients & Equipment

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium sweet potato, peeled and diced
  • 2 cups (480 ml) vegetable broth
  • 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup or brown sugar (optional, for sweetness balance)
  • Juice of ½ lime (for brightness)
  • Optional toppings: chopped cilantro, sliced avocado, vegan sour cream, or toasted pumpkin seeds

Equipment:

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons

Step-by-Step Instructions

1. Sauté Aromatics (5 minutes)

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.

2. Add Vegetables (5 minutes)

Stir in the diced bell pepper and sweet potato. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

3. Add Spices and Tomato Paste (2 minutes)

Add chili powder, cumin, smoked paprika, cinnamon, nutmeg, and cayenne. Stir to coat the vegetables and toast the spices for 1–2 minutes. Add tomato paste and mix well to deepen the flavor.

4. Add Pumpkin and Liquids (3 minutes)

Stir in the pumpkin purée, diced tomatoes, beans, and vegetable broth. Mix everything until smooth and combined. Bring to a gentle boil.

5. Simmer the Chili (30–35 minutes)

Reduce heat to low, cover partially, and let the chili simmer for 30–35 minutes. Stir occasionally to prevent sticking. The sweet potatoes should be tender and the chili thickened to your liking.

6. Final Seasoning (2 minutes)

Stir in lime juice, adjust salt and pepper, and add a drizzle of maple syrup if you prefer a touch of sweetness. Taste and adjust spices — add more chili powder for boldness or more pumpkin for creaminess.

Expert Tips & Troubleshooting

  • For thicker chili: Simmer uncovered for the last 10 minutes or mash some sweet potatoes.
  • Too spicy? Add a bit more pumpkin purée or a splash of coconut milk.
  • Add protein: Toss in cooked quinoa, lentils, or tofu crumbles for an extra boost.
  • Make it smoky: Add a few drops of liquid smoke or a roasted poblano pepper.
  • Extra depth: Stir in 1 teaspoon of cocoa powder for subtle richness.

Variations & Customizations

  • Turkey Pumpkin Chili: Use ground turkey for a leaner, protein-rich version.
  • White Bean Pumpkin Chili: Swap kidney beans for cannellini beans for a lighter color and taste.
  • Sweet Corn & Pumpkin Chili: Add corn kernels in the last 10 minutes for extra sweetness.
  • Spicy Chipotle Pumpkin Chili: Blend in a chipotle pepper in adobo sauce for smoky heat.

Serving Suggestions

Serve this chili piping hot, garnished with avocado slices, fresh cilantro, or toasted pumpkin seeds for texture. It pairs beautifully with a slice of cornbread, warm tortillas, or even over a bowl of brown rice or quinoa. For an elegant presentation, serve it in hollowed mini pumpkins or oven-safe bowls topped with a dollop of vegan sour cream.

For gatherings, set up a “chili bar” with assorted toppings like lime wedges, shredded cheese, and crispy tortilla strips so guests can customize their bowls.

Storage & Reheating Tips

  • Refrigerate: Store in airtight containers for up to 5 days.
  • Freeze: Keeps up to 3 months. Let it cool completely before freezing. Thaw overnight before reheating.
  • Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the chili thickens too much.

FAQ

Can I use fresh pumpkin instead of canned?
Yes! Roast cubed pumpkin until soft, then purée or mash it before adding to the chili.

Can I make this in a slow cooker?
Absolutely. Sauté the onions, garlic, and spices first, then transfer everything to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours.

Is it spicy?
It has a mild warmth, but you can control the heat by adjusting the cayenne or chili powder to your taste.

Conclusion

This Pumpkin Spice Chili with Sweet Potatoes & Beans is autumn comfort food at its finest — rich, flavorful, and nourishing. It blends the heartiness of chili with the cozy essence of fall spices, creating a dish that’s both satisfying and wholesome. Perfect for weeknight dinners or festive gatherings, it’s a seasonal twist that proves pumpkin belongs in savory dishes just as much as sweet ones.

Warm, vibrant, and deeply comforting, this chili is sure to become a cold-weather favorite that fills your home with irresistible aroma and your bowl with pure fall bliss.

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