Pumpkin adds great flavor and creaminess to this chili recipe.
The puree pops up in every baked good, frompumpkin breadtopumpkin cheesecake, and rightfully so.
But the bright orange gourd is often overlooked in savory dishes.
Simply Recipes / Laurel Randolph
If youre only picking up canned pumpkin to makepumpkin pie, think again.
One of my favorite ways to use pumpkin puree is in chili.
In fact, it genuinely upgrades chili.
Simply Recipes / Laurel Randolph
Why Add Pumpkin?
For one thing, its a seasonal treat.
Get on the bandwagon already!
In all seriousness, pumpkin adds great flavor and texture to this chili.
It adds body and a bit of creaminess, giving the chili a hearty backbone with minimal effort.
It also adds a nice pumpkin flavor that pairs extremely well with the spices.
It sounds obvious, but it bears typing out loud: donotuse pumpkin pie filling.
Double check that the can says pumpkin puree, 100% pumpkin.
Otherwise, youll end up with a sickly sweet chili.
Theyre ready to cook by the time the oil is hot in the pan.
If you have a chopper, this is a good time to use it.
Add the onions and bell pepper, and saute until the onions are translucent, 5 to 8 minutes.
Stir and bring to a simmer.
Cover with a lid and adjust the heat.
Simmer for 15 to 20 minutes, stirring occasionally to confirm it doesnt scorch on the bottom.
Squeeze in 1/4 of a lime and stir.
Taste, adding salt, other seasoning, and/or more lime as needed.
Serve with your choice of toppings.
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