Chipotle Bourbon Pumpkin Chili
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This pumpkin chili is the ultimate cold-weather comfort food. It’s warm, loaded with good-for-you ingredients, and full of flavor. Plus, it’s an easy-to-make recipe that all goes into one pot, and it’s ready in an hour!
We’re not exaggerating when we tell you this pumpkin chili might be our favorite chili recipe yet. It’s completely vegetarian yet has a flavorful rich and creamy broth with soft chunks of butternut squash, chewy corn, and lots of beans.
You definitely don’t need any special skills or tools to make it, and most of the cooking time is hands-off. It’s made with mostly pantry ingredients, and all you need is one big pot or dutch oven.
Bourbon is one of the not-so-secret ingredients we add to the broth for depth of flavor. Most of the alcohol cooks off and what’s left is a rich deep flavor that marries nicely with the mild heat and smoky chipotle peppers.
Whether you love or loathe the change of seasons, you can look forward to cozying up with this warming one-pot chili with pumpkin. It’s perfect for fall or winter weeknights and it’s a great recipe for meal prep. It’ll feed you for a few meals, and it freezes beautifully.
Pumpkin chili ingredients
This pumpkin chili recipe calls for straightforward ingredients that you’re likely to have in your kitchen already. Here’s everything you need:
- Bourbon – you won’t taste the bite of bourbon, but it adds a whole new depth of flavor to this chili.
- Canned pumpkin – while this might seem like an odd ingredient, it makes the broth rich and creamy and it doesn’t overpower the broth at all.
- Crushed tomatoes – crushed tomatoes make up the base of the tangy broth which goes well with the beans, pumpkin, and other bold flavors. If you only have diced tomatoes on hand, use an immersion blender to puree them.
- Beans – we use kidney beans and navy beans, but you can use a mix of your favorites. Black beans, pinto beans, and even chickpeas are tasty options!
- Butternut squash – chunks of soft cooked butternut squash are subtly sweet and add wonderful texture.
- Chipotle peppers in adobo – chipotle peppers add a distinct smokiness along with heat, and a touch of sweetness. We purée them so they’re smooth and then mix them well into the chili.
Storing and freezing instructions
How long does it keep in the fridge? Store any leftovers in your refrigerator in an airtight container for 3-4 days. If you don’t think you’ll finish it in that amount of time, freeze it for later!
Can I freeze chili with pumpkin? Definitely! Chili is one of those make-ahead meals that freezes beautifully. Store it in an airtight container or reusable silicone bag (we love these Stasher bags) and store it in your freezer for up to 3 months!
What to eat with pumpkin chili
One of the (many) things we love about chili is that it’s a complete one-pot meal. It’s hearty and satisfying on its own, but we often serve it with some crunchy tortilla chips or our cheesy chili zucchini cornbread to dip in the delicious broth.
Of course, it pairs well with other Mexican foods like pumpkin spice tacos, bbq chicken quesadillas, corn salad, and a refreshing fizzy lime margarita to wash it down!
Recipe FAQs
What does adding pumpkin puree to the broth do?
Adding pumpkin puree to the broth gives it more body. We add just enough to make it rich and creamy, with a subtle earthy sweet taste, without tasting overly like pumpkin.
What are chipotle peppers in adobo?
Chipotles in adobo are dried and smoked jalapeños rehydrated and canned in purée of tomato, vinegar, garlic, and other spices. You can find them online or at most grocery stores alongside other Mexican foods.
Can I add meat to this chili?
Yes! Ground beef, ground turkey, and even shredded cooked chicken taste great in this recipe. To cook the ground meat, sauté it with the onion and garlic (in step 1) until it’s cooked thoroughly. If you’re adding shredded chicken, make sure it’s cooked thoroughly then add it to the pot when you add the corn (in the last few minutes of cooking).
Pumpkin Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (minced)
- 3 cloves garlic (minced)
- 1 medium red pepper (diced)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons sea salt
- ½ cup bourbon
- 14 ounce can of pumpkin (NOT pumpkin pie mix)
- 28 ounce can of crushed tomatoes
- 19 ounce can of kidney beans
- 19 ounce can of navy beans (or a combination of your favorite beans)
- 1 small butternut squash (cut into 1-inch cubes)
- 1 tablespoon chipotle peppers pureed with adobo sauce
- 2 cups frozen corn
- Chives or green onions and cheddar cheese (to serve)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic, 1 medium red pepper, 2 teaspoons chili powder, 1 teaspoon cumin, 2 teaspoons sea salt
- Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.½ cup bourbon, 14 ounce can of pumpkin, 28 ounce can of crushed tomatoes, 19 ounce can of kidney beans, 19 ounce can of navy beans, 1 small butternut squash, 1 tablespoon chipotle peppers pureed with adobo sauce, 2 cups frozen corn
- Serve the pumpkin chili with some minced chives or green onions and a little cheddar cheese on top.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More vegetarian chili recipes
For more inspiration, check out all of our chili recipes!
Delicious! 5 minutes of prep time? HA! Are you buying your onions already minced? And cutting that butternut squash took some serious time too. But it was really delicious and I’ll make it again. Thanks!
I chop everything as I go! Start with the onion and get that cooking. Move onto the garlic and peppers. Then cut up the squash while the other things are cooking. It’ll all come together at the right time!
Totally random question, but your description says pieces piece of roasted butternut squash, but the recipe doesn’t call for roasting it before adding to chili. I love roasted butternut, but wondering if it’s worth that extra step if its added to the chili?
Well, that’s a bit embarrassing! My fingers must have spazzed out and written roasted cause so often it’s what I write before butternut squash. Going to fix that now!
Haha, the words roasted and butternut do pair perfectly, so understandable! 🙂 Thanks!!
Just wondering how many cups would equal a small squash? I froze a bunch of squash when it was in season. Thinking 3 cups for this recipe?
I Can’t wait to make this it sounds and looks amazing!!
Thanks
3 cups would be perfect!
Used half the amount of pumpkin bc I’m not a big fan. Chili is delicious! Added some Hungarian paprika, fresh jaleono.
Really good and recommend.
I’m so happy you liked the chili! And good call on the jalapeño!
What is the serving size – need to see if it will be filling enough for your given calorie information It sounds delicious!
This recipe makes a generous amount for 4 people, but can easily serve 6 well if served with bread or a side salad. 🙂
This looks delicious! Can this be made with meat?
Absolutely it can! Just add some ground beef, pork, or chicken after step #1 and let it cook before continuing with the recipe. 🙂
Thank you!
What would be your recommendations if I made this in my crockpot? Just put everything in (w/o stove top cooking prior) and for how long?
That’s a bit of a tough one as crock pots cook a little differently that stove tops. I would start by following the step 1 directions and then put everything into the crock pot in step 2. Also, I wouldn’t leave it for more than 4 hours without being able to check on it. Prob best to experiment with turning this into a crock pot recipe when you’re home on the weekend!
Did it end up working out in the crockpot?
I was going to ask for advice to make it this way too!
Do I need to drain the beans and tomatoes?
Do drain and rinse the beans, but not the tomatoes. 🙂
It really was so good!
I am, too! I can get a little carried away with Boulevardiers and Bourbon Sours. One day we’ll have to go for some bourbon together!
When I see two of my very favourite words in the name of a recipe, I just KNOW it’s going to be great. And I’m not talking about pumpkin OR chili. Chipotle and bourbon. Oh yes!
Those my favourite words too!
Thanks, Anu!!
Thanks, Kelly!!
Thanks, Mike!!
I love the burn! Don’t know if that’s a good thing or not though lol. 🙂
They really are the best this time of year, aren’t they? It’s funny how I start to crave chilis as soon as the weather turns cold. 🙂
Thanks, Kevin! For sure you could make this without the bourbon. 🙂
I would love to make this without the bourbon as well. What do you suggest as a substitute Kristen?
If you’re not a bourbon fan you can just go ahead and leave it out. It will still be delicious. 🙂