Pumpkin is useful in chili because it adds body without making the pot taste like dessert. Tomato, cumin and smoked paprika keep the flavor savory. A final splash of lime wakes up the beans.
Get a thick chili without flour
Mash a cup of beans against the side of the pot after simmering. The starch thickens the broth while the remaining beans stay whole. Use plain pumpkin purée, not sweetened pie filling.
Serving and storage
Serve with cilantro, yogurt or avocado. This chili keeps four days refrigerated and freezes well; loosen it with a little water when reheating.
Use plain pumpkin and control the thickness
Choose plain pumpkin puree, not sweetened pumpkin pie filling. Drain the canned beans as directed and check whether your broth is already salty before seasoning the finished pot.
Mashing a portion of the beans thickens the chili without adding another ingredient. Mash a little at a time and stir it back in. If the result is thicker than you prefer, loosen it with broth.
Will the chili taste like pumpkin pie?
The recipe uses savory spices, tomatoes, and beans rather than pie spices and sugar. Pumpkin contributes body, but the final balance depends on your ingredients and seasoning. Add lime gradually and taste at the end.
More recipes to try
- Soft Pumpkin Dinner Rolls (Shaped Like Mini Pumpkins)
- Broccoli Cheddar Potato Soup (Creamy Without Cream)
Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.