Autumn Recipes: Pumpkin Chili Recipe

Fall has certainly arrived and with it, the onslaught of Halloween and Thanksgiving decor stores and homes, and let’s not forget the endless amount of Pumpkin Spice flavored treats and drinks. However, this autumn doesn’t have to be just about the pumpkin spice delicacies, because pumpkin itself is an extremely delicious and versatile cooking ingredient. This pumpkin chili proves it and will warm the soul in the most seasonal of ways this fall!

Autumn Pumpkin Chili
  1. 1 medium to large cooking onion, chopped
  2. 3 large cloves of garlic, chopped
  3. 1 tablespoon olive oil
  4. 2 cans (or one large can) of dark kidney beans, drained and rinsed.
  5. 1 can of low-sodium corn kernels, drained and rinsed
  6. 1 large (28 ounce) can whole peeled tomatoes, keep the juice
  7. 1 can pumpkin puree
  8. 1 cup vegetable broth (or beer of choice)
  9. 1 tablespoon smoked paprika (or regular)
  10. 1 teaspoon black pepper
  11. 1/2 to 1 teaspoon salt
  12. 10 to 15 sage leaves (optional)
  1. In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.
  2. Pour in the pumpkin puree and vegetable broth (or beer). Mix. Pour in the can of whole tomatoes (with the juice). Mix again.
  3. Then add the kidney beans and corn kernels. Season with the paprika, black pepper, and salt.
  4. Bring mixture to a boil, stirring occasionally. You'll want to use a spatula or mixing spoon to crush the whole tomatoes a bit. Keep them chunky, but try to crush each one a couple times to distribute evenly.
  5. Then lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir occasionally.
  6. Add in the sage leaves (I rubbed mine a bit with my fingers to get the flavor out before dropping into the pot). Cook at a low simmer for another 15 minutes.
Adapted from Never Homemaker
Adapted from Never Homemaker
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