If you are looking for an epic Pumkpin Chili recipe to full embrace the flavors of fall, then look no further than this Savory Turmeric Ginger Pumpkin Chili that will warm you up on a chilly Autumn day with the warming flavors of Ginger and Turmeric coupled with the smoky flavors of Chipotle peppers in adobo. Read on to learn contributing writer Taylor Carrol’s epic take on Pumpkin Chili!
It’s officially that time of the year, you walk into your local grocery store and get hit by the scent of cinnamon brooms then there they are- the giant cardboard bin of pumpkins. The first thing most will think of is their beloved latte, or sweet desserts, but my personal favorite use is a savory application. The velvety texture of blended pumpkin and inherent savory flavor is the perfect base for building flavor in this Pumpkin Chili.
Ginger and turmeric pumpkin chili with cannellini beans in the Instant Pot is a hearty dish that brings together a traditional pumpkin spice with a curve ball of ethnic flavors. The combination of ginger and turmeric adds a unique twist to the traditional pumpkin chili, infusing it with a subtle warmth and earthiness. While these flavors make appearances in Indian cuisine often, they don’t usually make their way into the chili pot. Ginger is full of spice and warmth while the turmeric adds gorgeous color and anti-inflammatory properties. We then add the real heat by using chipotle and adobo sauce to round it out. These three simple ingredients are a power house of flavor bringing spice, acidity, and umami.
Why You’ll Love This Spiced Pumpkin Chili
The Instant Pot quickly and effortlessly locks in flavors, resulting in a rich and flavorful chili. It also lessens the load of dishes at the end of the day since you can sauté right in the pot before switching over to the slow cooking function. The velvety mouthfeel of cannellini beans perfectly complements the smoothly blended pumpkin, creating a creamy texture that melts in your mouth. Ginger adds a zingy freshness while the turmeric not only lends its vibrant golden hue but also boasts numerous health benefits. Its anti-inflammatory properties make this chili a great choice for those seeking a nourishing and wholesome meal. Another win for this meal is how easy it is to make vegetarian if needed. You simply switch out the bone broth for your favorite vegetable stock and, voila!
Ingredients for Pumpkin Chili
- Chipotle in adobo
- Olive oil
- Roasted pumpkin
- Cannellini beans
- Kettle & Fire turmeric and Ginger bone broth
How to Make Pumpkin Chili
If you would like to use dry beans, start by placing 2 cups of cannellini beans into a bowl full of cool water. Make sure the beans are fully submerged in the water. Cover the bowl and allow the beans to rehydrate overnight. This step is important as it softens the beans and helps them cook more evenly.
Once the beans have been rehydrated, it’s time to prepare the rest of the ingredients. Set your instant pot to the sauté function and add the oil to the pot. This will help to enhance the flavors of the ingredients and give them a slight crispiness.
Open a can of chipotles in adobo sauce and pour it into the instant pot. Saute the chipotles until they become fragrant. The heat will help to release their smoky and spicy flavors.
Once the chipotles are fragrant, strain them using a fine-mesh sieve or strainer. Make sure to reserve half of the sauce for the chili, as it adds a wonderful depth of flavor. Place the strained chipotles into a blender for further processing.
In the blender, combine the chipotles, garlic, ginger, and one box of bone broth. Blend the mixture until it becomes smooth and homogeneous. The chipotles will provide a spicy kick, while the garlic and ginger add aromatic and savory notes. Don’t forget to add in the turmeric, cumin, and salt to the blender as well. Blend again to incorporate all the flavors together.
Pour the blended mixture back into the instant pot, which is now set to the “normal” setting for slow cooking. The mixture should have a rich and vibrant color, thanks to the chipotles and spices.
Once the mixture starts to bubble, it’s time to add in the pumpkin, second box of bone broth, and the beans. The pumpkin adds a creamy texture and a hint of sweetness to balance out the spiciness. Stir everything together and then readjust the slow cook setting to “low.” This will allow the flavors to meld together and develop over time.
The cooking time will depend on the type of beans you are using. If you have rehydrated the beans, let the chili cook for approximately 3 hours on the low setting. However, if you are using canned and rinsed beans, they will require less time to cook. In this case, you only need to cook the chili for about 1 hour on the low setting.
Once the cooking time is complete, it’s time to garnish your chili. Top it with sour cream, cilantro, and Cotija cheese for a classic touch. If you are feeling adventurous and want to try something different, you can also add blue cheese and candied pecans as additional toppings. These options add unique flavors and textures that complement the chili beautifully.
Now, your flavorful and hearty pumpkin and chipotle chili is ready to be enjoyed. Serve it hot and savor the combination of spicy chipotles, creamy pumpkin, and aromatic spices.
Substitutions for Pumpkin Chili
Butternut Squash or Acorn Squash: These squashes have a similar texture and sweetness to pumpkin and can be a good substitute.
Sweet Potatoes: They can add a sweet, earthy flavor to the chili.
Meat: Turkey or Chicken: Add Chicken, Turkey or Beef to pack more protein AND/OR skip the beans and add beef/turkey/or chicken to keep this recipe Keto.
Vegetarian or Vegan Protein: Lentils, quinoa, or a meat substitute like Beyond Meat or tofu could work well.
Beans:If cannellini beans aren’t available, you could use great northern beans, navy beans, or even black beans or kidney beans.
Tools Needed to Make Pumpkin Chili
- Instant pot, or a crock pot
- Blender or immersion blender
Tips to Make Pumpkin Chili
Creating a flavorful pumpkin chili requires a blend of the right ingredients and techniques. Here are some tips to help you make a delicious pot of pumpkin chili:
- Quality Ingredients:
- Use fresh, high-quality ingredients for the best flavor. Fresh pumpkin, quality meats, fresh spices, and herbs can significantly enhance the flavor.
- Roast the Pumpkin:
- Consider roasting the pumpkin before adding it to the chili. Roasting can help caramelize the sugars in the pumpkin, adding a depth of flavor.
- Brown the Meat:
- If you’re using meat, browning it before adding it to the pot can add a rich flavor to the chili.
- Use a Variety of Spices:
- Don’t shy away from spices. Chili benefits from a rich blend of spices. Common spices include chili powder, cumin, smoked paprika, and of course, fresh or powdered garlic.
- Slow Cook:
- Allow the chili to simmer for a while to let the flavors meld together. If you’re using an Instant Pot, utilize the slow cook function after sautéing the meat and veggies.
Pumpkin Chili FAQ
Q: Can I use canned pumpkin instead of fresh pumpkin?
A:Yes, canned pumpkin can be a good alternative to fresh pumpkin. It’s easy to use and has a consistent texture. Ensure you’re using pure pumpkin puree, not pumpkin pie filling which has added sugars and spices.
Q; What type of meat works best in pumpkin chili?
A: Ground beef, turkey, or chicken are commonly used in pumpkin chili. However, you could also use diced or shredded pork or beef. For a vegetarian or vegan version, lentils, tofu, or meat substitutes can work well.
Q: Can I make this recipe in a slow cooker?
A: Yes, pumpkin chili can easily be adapted for a slow cooker. Brown your meat and sauté your vegetables before adding them to the slow cooker with the rest of your ingredients, then cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I make pumpkin chili ahead of time?
A: Absolutely! Chili generally tastes even better the next day after the flavors have had time to meld together. Just reheat it on the stove or in a microwave before serving.
Q: How can I thicken my pumpkin chili?
A: If you prefer a thicker chili, you can simmer it uncovered to reduce the liquid, mash some of the beans or pumpkin, or add a cornstarch slurry (mix a tablespoon of cornstarch with a little cold water and stir it into the chili).
Q: Can I freeze pumpkin chili?
A: Yes, pumpkin chili freezes well. Allow it to cool completely, then store it in airtight containers or heavy-duty freezer bags for up to 2-3 months.
Q: How do I make my pumpkin chili spicier or milder?
A: Adjust the amount of chili powder or add diced fresh or canned jalapeños to increase the heat. For a milder chili, use mild chili powder and omit any spicy peppers.
Q: What can I serve with pumpkin chili?
A: Pumpkin chili pairs well with cornbread, crusty bread, a simple salad, or tortilla chips.
Q: Can I add other vegetables to my pumpkin chili?
A: Yes, feel free to add other vegetables like bell peppers, carrots, zucchini, or sweet potatoes to increase the nutritional value and flavor of your chili.
A: How do I store leftovers?
A: Store leftover pumpkin chili in an airtight container in the refrigerator for up to 3-4 days.
These FAQs should help address any common concerns or queries you might have while preparing pumpkin chili. Happy cooking!
If you make this Pumpkin Chili Recipe, don’t forget to leave a comment or follow and tag me on Instagram and share your creation! I always repost my recipes when you share them!Print
This savory ginger turmeric Pumpkin chili made with smoky chipotle peppers in adobo sauce paired with warming ginger and turmeric will keep you warm on a brisk fall night. Easily swap the beans with ground beef, turkey or chicken to make this lower carb and keto-ish.
- 1, 7 oz can chipotle in adobo
- 3 tbsp olive oil
- 6 cloves garlic
- 2” section of peeled ginger
- 5 cups roasted pumpkin (or 4 cans)
- 3–4 cups of cannellini beans
- 2, 16 oz Kettle & Fire turmeric and Ginger bone broth
- 2 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp salt, plus more to taste
- If you would like to use dry beans, place 2 cups of cannellini beans into a bowl full of cool water, cover, and allow them to rehydrate overnight.
- Set the instant pot to sauté and place the oil in the bowl
- Pour in the can of chipotles until fragrant
- Once fragrant, strain them, reserving half the sauce for the chili and place it into a blender
- IF you like spicy foods, blend 2 of the chipotles
- In the blender, combine the chili sauce, garlic, ginger, and 1 of the bone broths. Blend until smooth. Add in the turmeric, cumin, and salt and blend again to incorporate
- Pour the blender mix back in the instant pot, set to “normal” on slow cook.
- Once it begins to bubble, stir in all the pumpkin, second box of bone broth, and the beans. Readjust the slow cook setting to “low”
- If you are using rehydrated beans, allow it to cook for 3 hours, if you are using canned and rinsed beans, you only need to cook for 1 hour.
- Garnish with sour cream, cilantro, and Cotija cheese. Blue cheese and candied pecans are also excellent compliments if you are wanting to try something different.
Chipotle peppers can be very spicy so adjust accordingly in this recipe. if you do not like heat, don't use the peppers, only the adobo sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour (if using canned beans)
- Category: Chili, Stew, Soups
- Method: Simmer, Braise
- Cuisine: American
Keywords: Savory Ginger Turmeric Pumpkin Chili