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!
I won a work chili contest using these ingredients. Corn squash and all. I think the Jim Beam Devil’s cut helped quite a bit!
Would a Kentucky whiskey work instead of a bourbon you think?
I think that it would work great!
This was delicious. I followed the recipe (which is unusual for me) and am making it a second time today. Makes a nice huge pot full and froze beautifully. Thanks for sharing.
You’re very welcome!!
I attempted a double batch and unfortunately it came out very soup like rather than chili. What would recommend to remedy that?
I would suggest simmering it with the lid off for a little while. The liquid will evaporate. 🙂
Could you swap beer for the bourbon?
Absolutely you can!
Love the chili had to put beef for the men in my family !
I bet it was delicious with beef!
Do you think I could swap sweet potato and peppers for the butternut squash and corn without losing the overall taste?
Absolutely you could. This recipe is very flexible. I’d add the red peppers near the beginning just after the onions. 🙂
Can you make this in a crock pot?
Yes, I think it would work well in a crockpot!
Made this chili and won my families Chili cook-off!!! Great receipe and the bourbon is such a great addition!! Thanks for the inspiration!
You are so welcome! I’m so happy to hear the recipe was a hit!
Can you make this without the squash and add in ground beef?
Absolutely you can!
Really want to make this! But over here I can’t get hold of canned pumpkin or Chipotle pepper in adobo sauce.. Do have smoked paprika powder and liquid smoke.
Can I make that work? Any suggestions?
I bet that a little smoked paprika and a few drops of liquid smoke would be enough to give it that smoky flavor. Since the canned pumpkin adds texture to the chili, try mashing a little of the butternut squash to mimic the canned pumpkin. 🙂