By Pamela Vachon
When the first bit of autumn chill hits the air, I always celebrate the arrival of chili season. Chili is one of those super affordable, low-effort, high-reward meals whose outcome is always greater than the sum of its humble parts. Chili recipes come together so easily, lending a comforting aroma to your kitchen while cooking, and representing meal prep at its most versatile. One batch of chili can go all week with a variety of different toppings, as a topping for tostadas or nachos, as your game-day centerpiece, mixed into your favorite pasta, or even scooped over sweet potatoes.
Chili season also nicely coincides with pumpkin season, and the two are a surprising match made in heaven. In the fall, various autumn baking projects mean there’s always a can of pumpkin around for pies, cakes, breads, or cookies. I also really enjoy pumpkin puree mixed with vanilla yogurt and the requisite pumpkin spice blend as a better-for-you version of pumpkin pie for breakfast. But one day, I found myself with canned pumpkin leftovers with no plans. Into the chili it went, and the outcome was so satisfying that now I’ll never make chili without adding it.
In fact, canned pumpkin works well in chili for so many reasons. Its natural sweetness offers a balancing act for chili’s spice, creating a subtly sweet note that also amplifies some of the warming spices in chili. It can add starch in addition to or instead of beans, thickening the mixture when you don’t have hours to simmer. It can add weight to a vegetarian chili to make it feel more filling without meat. And it’s full of additional fiber, vitamins, and minerals to make your chili even more nutritious. Plus, it’s so simple to add. No additional steps are necessary; just put it in the pot or slow cooker with any liquid ingredients and stir. The pumpkin doesn’t demand any attention and just slips into the background as a secret ingredient should. You don’t even need to tell anyone it’s in there, but you’ll know that you and your family are now getting a bonus serving of veggies.
Ready to try it for yourself? Here are two fantastic chili recipes (and a bonus recipe), one meat-forward and one vegetarian, perfect for fall and using up that can of pumpkin. And for more pumpkin recipes, click here.
Autumn Harvest Vegetarian Chili
Along with typical chili ingredients such as peppers, kidney beans, and tomatoes, this Autumn Harvest Vegetarian Chili stacks the deck with loads of seasonal root veggies like carrots, parsnips, and butternut squash. Hominy and a can of pumpkin seal the deal with a texture and color boost that’s as vibrant as the crisp autumn air.
Get the recipe: Autumn Harvest Vegetarian Chili
Quick Beef and Veggie Chili
Everything is traditional about this hearty, Quick Beef and Veggie Chili, except for the can of pumpkin that’s enriching the festivities. It adds an additional vitamin and fiber boost to what is already a family-friendly, healthy dinner, that’s as easy to make as it is easy on the budget.
Get the recipe: Quick Beef and Veggie Chili
Pumpkin Skillet Cornbread with Honey Butter
Amp up the pumpkin flavor at dinnertime with this pumpkin skillet cornbread! Cornbread is a perfect addition to your chili, whether as a base, crumbled on top, or dipped. This version comes together in just 30 minutes and brings bonus pumpkin flavor to the table.
Get the recipe: Pumpkin Skillet Cornbread with Honey Butter
Pamela Vachon is a freelance writer based in New York, London, and a little slice of rural Ireland, where she and her Irish husband are renovating a stone farmhouse. When not writing about food, beverages, or travel, Pamela is a musician, avid karaoke enthusiast, and lifelong student of cheese. She hopes to actually make cheese one day and raise donkeys.
