3-Bean Pumpkin Chili

While I love summer grilling and fresh salads, I love the warmth of fall cooking even more. We grew up with soups, chilis, and casseroles, so there is nothing more soothing for me than to concoct a big pot of something new and delicious.

This 3-Bean Pumpkin Chili is just so many things:

• Filling – There is plenty of protein (22 grams per serving) and fiber (25 grams per serving) in this chili to fill you up for hours. WOW!
• Nutritious – In addition to protein and fiber, this meal is low in calories and high in vitamins and minerals.
• Meatless – While there is no meat in this recipe (you won’t miss it!), you can add it in. Try some ground beef, ground turkey, or even some shredded chicken.
• Full of flavor – Chili needs seasoning, in my opinion. I used plenty of chili powder and cumin, but you could cut that back if you want. Just add a little bit at a time, and test as you go. You could also skip the jalapeño (or just remove all seeds and the rind), but a little heat brings out the flavor.
• Delicious – The pumpkin in the chili helps to balance out the spices, so you have a delicious, flavorful meal. You won’t even taste the pumpkin!

Ingredients needed for 3-Bean Pumpkin Chili:

• Olive Oil – Use olive oil to sauté the veggies. It’s the way I start all of my soups!
• Veggies – Yellow onion, red and yellow bell pepper (use any variety), jalapeño peppers, sweet potatoes, and garlic. I diced everything pretty small to reduce cooking time. The sweet potatoes take the longest, so I made sure to keep those small.
• Seasonings – Use hefty amounts of chili powder, cumin, kosher salt, and freshly ground black pepper. This is key to good chili! You’ll also need a teaspoon of cinnamon for balance.
• Tomatoes – Two cans of fire-roasted diced tomatoes are the perfect amount. Just a little added heat, but not too much.
• Beans – Three types of beans for this pumpkin chili. I used cannellini (without draining), black beans, and pinto beans. Drain the black beans and pinto beans. You could also substitute other beans or just use all of one kind, if desired.
• Pumpkin – One can of pumpkin puree balances out the spicy ingredients. Perfection!
• Broth – I used a couple of cups of broth. Use less for a thicker chili or more for a more soup-like consistency.
• For serving – The toppings are key for chili. Load it up with avocado slices, sour cream, shredded cheese, and cilantro. SO good.

How to make 3-Bean Pumpkin Chili:

Step 1
Prep veggies. Use a sharp knife to dice up the veggies. I kept everything on the smaller size to reduce cooking time.

Step 2
Sauté the veggies. In a large stock pot over medium-high heat, sauté the veggies – onions, peppers, and sweet potatoes with a little olive oil. Stir and cook for 6-7 minutes or until veggies start to soften. Add the seasonings – salt, pepper, chili powder, cumin, and cinnamon – and continue cooking for several more minutes.

Step 3
Add the canned goods. Add the diced tomatoes, the three types of beans, the pumpkin puree, and the broth. Stir well, and then turn the heat up to a boil. Once the chili starts to boil, turn it down to a rolling simmer. Continue cooking until the sweet potatoes are fork tender.

Step 4
Serve. Serve the pumpkin chili with all the toppings! Try some avocado slices, sour cream, shredded cheese, and cilantro. Do you like a crunch in your chili? Use any kind of crackers or chips.

Other delicious soups for you to enjoy:

• Coconut Curry Vegetable Soup – Another meatless recipe and so interesting with a delicious combo of flavors and textures.
• One Pot Lasagna Soup – A hearty soup and so easy to make. No layering required!
• Lemon Chicken Orzo Soup – Use rotisserie chicken for a shortcut and plenty of lemon for flavor.

Kitchen Tools used for this recipe: (Affiliate Links)

• Global 7-inch Knife
• Non-Slip Cutting Board
• Dutch Oven

xoxo ~Sue