The pumpkin provides some natural sweetness, which plays well with the different spices. If you aren’t able to find fresh pumpkin, then butternut squash, acorn squash, or any other hard squash would be good substitutes.
Video!: How to Make Pumpkin Chili
Pumpkin Chili’s Secret Ingredient
I love using beer in my chili recipes because it adds a rich, earthy flavor and just enough bitterness to balance the richness of the finished dish. Since this is a pumpkin chili, I thought it only fitting to use a pumpkin beer in this recipe. There usually isn’t any real squash in pumpkin beer, but it has a mellow malty flavor and a spiciness that underscores the flavors in this chili really nicely. However, you can really use whatever beer you have on hand; I recommend sticking with an amber beer or lager since those usually have a good balance of malty flavors with a light bitterness. (Avoid overly-bitter, hoppy beers for this recipe.)
Swaps & Substitutions
Swap the pumpkin for any other hard winter squash, like butternut, acorn, or kabocha.Swap the black beans for your favorite bean. Pintos are especially nice!Swap the ground pork for sausage links or ground beef.
Storing & Freezing Pumpkin Chili
Like most chilis, this one tastes even better the day after it’s made. Store it in the fridge for up to a week, and reheat leftovers gently in the microwave or on the stovetop. You can also freeze this chili for up to three months. We like this method for freezing soup and saving on freezer space!
More Favorite Chili Recipes
Slow Cooker Shredded Chicken Chili Black Bean Turkey Chili Pressure Cooker Ground Beef Chili White Chicken Chili Spicy Vegetarian Chili
Add the ground pork, breaking it up with a stiff spatula, and continue to cook until no longer raw, 3 to 5 minutes more. Add the black beans, diced tomatoes, beer, and 1 teaspoon of salt to the pot. Taste and add more salt or spices if needed. (If the chili tastes a little bland, add more spices; if the chili tastes a little bitter, add more salt.)
