chipotle pumpkin enchilada chili
Gimme all that comfort food.
I love soups and chilis, but I rarely share them on FMG because they are the absolute fucken worst to photograph. I’ve read many a tip on styling bowls of brothy goodness, but whenever I try it looks like my hand spazzed as I tried to place appropriate toppings and shit just goes everywhere.
But, as with anything, I guess if I’m really inspired to make a recipe, the focus is there, the good vibes are there, and the styling comes together seamlessly. That’s what happened with this tasty autumnal fixture.
As you can probably tell, I’m going absolutely HAM on pumpkin recipes, and it was about time I share a savory one. Three cans of black beans, a random yellow onion, and some mental pizzazz yielded a spicy, chunky, loaded pot of chili that’s probably going to last us all week. Which was the point, considering how hectic and unpredictable our schedules have proven.
Chipotle Pumpkin Enchilada Chili features a bevy of lovely spices, a little bit of beer, your favorite enchilada sauce, tons of black beans, and, of course, a whole can of pumpkin. Warming, comforting, best scooped with cornbread or tortilla chips. Fully vegan so long as you scope out some plant-based brands and omit that big honkin’ pile of cheese pictured atop.
Chili When You’re Chilly
Oh, and another cool thing about this recipe: one pot, under 45 minutes. Sah-weet.
We’re loading this puppy with flavor, folks. Break out your big soup pot or Dutch oven, heat some oil, and saute an onion for a bit. Stir in minced garlic and your dried herb medley: oregano, smoked paprika, chipotle chili powder, cumin, and a touch of cinnamon – helps boost that pumpkin flavor.
Swirl in a can of tomato paste until it sticks nicely to the spices and onion, then the pumpkin puree.
Next up: broth, your favorite red enchilada sauce (you can make your own if you’d like!), and a can of beer. I used a pumpkin beer because it’s appropriate to the theme, and it was the only non-IPA and non-peanut butter stout variety I had on hand. You can use any sort of ale or lager you’d like, or omit the beer completely and use more broth in its wake.
Simmer Down, Son
Let that goodness shimmy and bubble for a bit, not too much so the bottom doesn’t burn.
In the final few minutes, stir in lots of black beans. I also threw in a can of cannellini beans because I had them in my cabinet, so really, you can use any variety of bean you’d like. I bet pinto would work nicely too. Three cans may seem like a lot, but this chili is meant to have lots of texture and be quite bean-y.
My favorite part is topping off my bowl with whatever sounds dope that particular day. I usually go with some sour cream or Greek yogurt, avocado, cheese, and Fritos when I have them, or tortilla chip crumbles. Green onions and cilantro, a squeeze of lime juice, shit, even some pico de gallo is a swell idea. You can be as crazy or as simple as you want.
To ensure your chili is vegan, if you want it to be, ensure that the enchilada sauce, broth, and beer you use is friendly towards your dietary preference. Pretty easy to adapt!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Chilaaaaaaay:
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chipotle pumpkin enchilada chili
Ingredients
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1/2 tsp round cinnamon
- 1 can tomato paste
- 1 15-oz can pumpkin puree
- 1 cup vegetable broth
- 1 12-oz can pumpkin beer, or more vegetable broth
- 1 10-oz can red enchilada sauce
- 3 cans black beans, drained
- sour cream, green onions, cilantro, avocado, cheese, and Fritos, toserve
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium heat. Saute the onion until softened, about 5 minutes. Stir in the garlic, oregano, smoked paprika, chipotle chili powder, cumin, and cinnamon for 1-2 minutes. Swirl in the tomato paste, then the pumpkin puree.
- Pour in the vegetable broth, beer/more broth, and enchilada sauce. Simmer gently for 10-15 minutes until thickened. Pour in the black beans and heat until warmed through. Season to taste with salt and pepper.
- Divide into bowls and top with whatever the fuck you want. I load mine up with sour cream, cheese, Fritos, avocado, and lots of green onions.
