Can I use fresh pumpkin instead of canned purée?

Absolutely—but here's the trick: roast and purée it first! Chop a sugar pumpkin into chunks, toss with oil, and roast at 400°F until fork-tender (about 45 minutes). Blend it smooth like you would for homemade pumpkin purée . Fresh pumpkin gives a slightly brighter flavor, but canned works just as well in a pinch—just make sure it's pure purée, not pie filling!

What's the best vegetarian swap for meat?

Black beans or lentils are my go-to! For every pound of meat, use 2 cups cooked beans (drain them first!). Brown lentils hold their shape beautifully, while black beans add that classic chili vibe. Bonus: This makes it perfect for gluten-free meal delivery options when you're hosting friends.

Can I speed up the cooking time?

Totally! The Instant Pot is your best friend here—high pressure for 20 minutes with quick release gets you the same deep flavor as slow cooking all day. No Instant Pot? Simmer it stovetop for about 1 hour, stirring occasionally to prevent sticking. Either way, it's faster than waiting for most meal delivery services!

Will it taste too sweet from the pumpkin?

Nope—that's the magic! The pumpkin purée adds creamy texture without sweetness, especially balanced by the chili powder and cumin. If you're nervous, start with ¾ can and add more until it tastes right to you. I promise, nobody ever guesses there's pumpkin in there unless I tell them!

Hearty Pumpkin Chili Recipe: 22g Protein & Cozy Spice Magic

Pumpkin Chili

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A cozy, protein-packed chili with pumpkin purée for a rich texture. Perfect for game days, made in a slow cooker or Instant Pot.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 6-8 hours (slow cooker) or 20 min (Instant Pot)
Total Time: 6 hours 15 min - 8 hours 15 min
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

1 lb ground beef or turkey
1 can (15 oz) pumpkin purée
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
1 can (14.5 oz) diced tomatoes
2 cups beef or vegetable broth
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper (optional)
Salt and pepper to taste

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Instructions

Brown the meat in a skillet over medium heat. Drain excess fat.
Transfer the meat to a slow cooker or Instant Pot.
Add pumpkin purée, onion, garlic, bell pepper, tomatoes, broth, and spices.
Stir well to combine.
Cook on low for 6-8 hours in a slow cooker or on high pressure for 20 minutes in an Instant Pot.
Season with salt and pepper before serving.

Notes

For a vegetarian option, replace meat with black beans or lentils.
Adjust cayenne pepper for desired spiciness.
Serve with shredded cheese, sour cream, or avocado.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 6g
Sodium: 450mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 22g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/pumpkin-chili-recipe-easy-cozy/