Today we are talking all about this recipe for the best pumpkin chili AND, if you’re looking for one with a cornbread topping, look no further! Before we dive into this pumpkin variety, here is my favorite Vegan Chili made in an Instant Pot–I love it!
Fall is right around the corner and I’m counting down the days because your girl is ready for autumn leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.
While pie was one of the first sweet dishes I wanted to nail; chili was one of the first savory dishes I wanted to perfect. I have lots of opinions about chili. Here they are:
Chili Needs the Perfect Consistency
It can’t be too thin or else it’s watery and a bit blah. And too thick, it’ll simply be too heavy. You want it just right. I like my chili cohesive and married. Adding pumpkin to the chili gives it a perfect thickness.
This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker/Instant Pot.
The onion and garlic and beef are sautéed with a bit of olive oil and then the spices, pumpkin, tomatoes and beans are added. And then the broth is added and after about 18 minutes of being cooked, it’s all done. It’s so fast and quick. But The best part about it is that this is super flavorful and delicious, yet it doesn’t feel super heavy whatsoever. And the leftovers keep well in the fridge or freezer.
The best part of any sort of chilis and soups is how I can add lots of garnishes. I want tons of garnishes. LOTS! I feel like the more the better. For this pumpkin chili, I garnish the chili with a dollop of crema, cheese, cilantro and had a few cornbread muffins on the side! A true fall, cozy meal.
I hope you’re getting excited for fall because I know I am. Hope you enjoy the recipe as much as I enjoyed it! It truly is the best recipe for pumpkin chili. 🙂
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves
- 1 pound organic grass-fed beef
- 1 tablespoon kosher salt
- 2 tablespoons ground chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 15-ounce can of Baker’s Corner Pumpkin Puree
- 1 28-ounce can of diced tomatoes, pureed in a blender
- 2 15-ounce cans of kidney beans
- 1 15-ounce can of pinto beans
- 2 cups SimplyNature Organic Beef Bone Broth
- 1 15-ounce can of diced tomatoes
- 1/4 cup crema
- 1/2 cup shredded cheese
- 1 green onion, trimmed and sliced
- Handful of fresh cilantro leaves
- 1/4 cup pepitas
- 2 limes, sliced
- In the Digital Pressure Cooker, set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant.
- Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 18 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.
- Give it a taste and adjust the salt to taste. Divide amongst bowls and top with crema, shredded cheese, green onions, cilantro, pepitas and lime.