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Cozy Smoky Chipotle Pumpkin Chili

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A hearty, smoky chili with a subtle sweetness from pumpkin and a warm kick from chipotle peppers. This comforting one-pot meal comes together in under an hour and is perfect for cozy evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 can (15 oz) pure pumpkin puree
  • 2–3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from the can
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Diced avocado (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Lime wedges (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Prep all ingredients: dice onion, bell peppers, carrot, and celery into ½-inch pieces; mince garlic; drain and rinse beans; open cans of tomatoes and pumpkin.
  2. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
  3. Add bell peppers, carrot, and celery. Cook for 3-4 minutes until vegetables start to soften.
  4. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, cinnamon, and a pinch of salt. Sprinkle over vegetables and stir constantly for 1-2 minutes until spices are fragrant.
  5. Add minced chipotle peppers and adobo sauce. Stir for 30 seconds. Add pumpkin puree and stir until vegetables are coated. Add fire-roasted diced tomatoes with juices, scraping up any browned bits from the bottom of the pot.
  6. Pour in vegetable broth and stir until pumpkin is fully incorporated. Add black beans, kidney beans, and pinto beans. Stir gently. Taste and adjust salt.
  7. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 20-25 minutes, stirring occasionally, until chili thickens to a stew-like consistency.
  8. Taste and adjust seasoning: add more chipotle for heat, smoked paprika for smokiness, or a squeeze of lime for brightness.
  9. Ladle into bowls and garnish with sour cream, diced avocado, fresh cilantro, cheese, and lime wedges. Serve with tortilla chips or crusty bread.

Notes

For best flavor, bloom spices in oil before adding liquids. Start with 2 chipotle peppers for mild heat; add more if desired. Use fire-roasted tomatoes for extra smokiness. Chili tastes even better the next day. For a thicker texture, blend 1 cup of chili with an immersion blender. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: chipotle pumpkin chili, smoky chili, vegetarian chili, easy chili recipe, fall chili, comfort food, one-pot meal

Find it online: https://goldensimmer.com/cozy-smoky-chipotle-pumpkin-chili-recipe/