How do you thicken chili?

The best way to thicken any chili is to add a cornstarch or flour slurry towards the end of the cooking process. Potato starch and arrowroot are rarer but will also work as thickening agents. These ingredients need to be mixed with water prior until creamy and should have no lumps when added to chili.

What can I add to chili to make it better?

Chili is delicious on its own but not as good without the toppings! Think large dollops of sour cream, creme fraiche, yogurt, jalapenos, fresh cilantro, lime, avocado or guacamole, shredded cheddar cheese, chopped tomatoes, sweet corn, cotija cheese, tortilla chips. Also, try adding a pinch or two of cocoa powder which helps spices to open more which will result in a richer flavor

How do you fix runny chili?

Chilis usually thicken as they simmer, and even more, after they have been refrigerated. However, if your chili is extremely runny, you can add 2 tablespoons of cornstarch mixed prior with 2 tablespoons of water and stir it right into the pot, continuously whisking. The thickening should happen in about 5 minutes of simmering on low heat.

What are the best beans to put in chili?

The best beans to use in chili will depend on the method of preparation of your chili. For a quick chili, any beans will work, especially the white ones and chickpeas. For more complex chili recipes and slow cooker chili, I’d recommend using dark red kidney beans as they hold up their texture really well during long simmering.

How do I make chili less spicy?

The best way to make your chili less spicy is to add the hot spices gradually. Less is more and you can always add extra later. The chili will soak up the spices as it cooks and become spicier on the next day. If it is way too spicy for you, serve it with a generous dollop of sour cream or yogurt, bowl of rice, or even add a bit of milk or coconut milk to your chili that helps to neutralize the burn..

I Added Pumpkin to My Chili—and Never Looked Back

Name: Pumpkin Chili (30-Minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup yellow onion (diced); 2 tablespoon olive oil (good quality LINK); 1 hot red pepper (serrano, chipotle peppers, habanero or jalapeno, diced fine, seeds removed or sub with chili powder); 3 medium garlic cloves (minced); Salt to taste; Black pepper to taste; ½ teaspoon ground cinnamon; 1 teaspoon chipotle powder; 2 cups vegetable broth (or any meat/poultry broth); 2 cups crushed fire roasted tomatoes (or normal); 15 ounces pumpkin puree (not pumpkin pie filling, see notes); 15 ounces can black beans (rinsed); 15 ounces can kidney beans (rinsed); 15 ounces can pinto or white beans (rinsed); 1 larger carrot (sliced); 1-2 stalks celery (sliced); 1 cup mixed tri-color bell peppers (smaller dice); Lime; Fresh cilantro; Avocado; Red onion; Sour cream or plant based yogurt; Shredded cheese; Jalapeno slices

This Pumpkin Chili is one of those dinners that surprises people in the best way. The pumpkin adds richness and a subtle sweetness that perfectly balances the warm spices, creating a hearty bowl of chili that's ready in just 30 minutes. It's cozy, filling, and exactly the kind of meal I crave when the weather starts to cool down.

Vegan Pumpkin Chili with sour cream cheese jalapeno toppings

It's my version of meatless one-pot dinner, a savory pumpkin recipe that is made with simple ingredients, is protein-veggie-packed, and bursting with SO much flavor. Trust me, this will surprise you!

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Ingredients
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Ingredients

What can be better than combining all your favorite things in one dutch oven and simmering until the cooking magic happens and flavors open up beautifully?

I can't wait for you to try this flavorful and hearty pumpkin chili.

Fresh Pumpkin - is the star main ingredient of this recipe! If it's the pumpkin season, you are in luck! I try to use fresh produce whenever possible, rather than canned products. For this particular chili, I'd normally use a pumpkin with a deep orange-colored flesh which tends to be sweeter in flavor. In different regions, the names and types may vary but Muscade de Provence pumpkin is my go-to). As an alternative, butternut squash is always very, very much the best foolproof option for chilis, curries, and soups.
Garlic and onion - don't skip these aromatics, it's what truly makes this chili special.
Broth - Either homemade or store-bought, preferably a low sodium one. It is better to add seasonings and salt as you go.
Seasonings - I used a handful of spices here and hopefully you have all those too! Fresh hot pepper definitely adds some smokiness and heat to the dish but what I would definitely never skip is the chipotle powder. Smoky to perfection with a dark aroma makes this chili incredible! Alternatively, a pre-mix package of taco or burrito seasoning should work here as well, however, I haven't tried this version yet.
Protein - I used plenty of beans here for protein however for the non-vegan version you can add ground beef, chicken, or shredded chicken/turkey instead. For the meat and poultry, you can either add them raw somewhere in the middle of cooking or use pre-cooked and add it in as your last step. In this case, I'd recommend reducing the amount of the beans in half.
A trio of beans - I love to use a mix of beans, at least 3 different ones. Bigger beans will not become mushy so easily and chili will look ''fresh'' for longer. I like to use pinto beans, white beans (Cannellini beans) which are large-sized kidney beans, are the preferred choice here. Their ''meaty'' texture and nutty flavor are often best to use in soups, chilis, and some sauces. Other great choices include Great Northern Beans, Navy beans, Garbanzo beans aka chickpeas, Pinto beans, Red Kidney beans.
Cinnamon -I added just ½ teaspoon of ground cinnamon which I'd normally add to chili anyway. Here you can go all in and add pumpkin pie spice for some extra festive flavor. Pumpkin loves all those seasonings! In addition to cinnamon add about ½ teaspoon to 1 teaspoon of pumpkin spice.
Chipotle powder - if you have fresh or dried chipotle peppers, even better! This is a quick version of chili, so I used organic chipotle powder as it adds unbelievable depth of flavor, and smokiness to any chili, stew or any Mexican dish. If you can't find it, cayenne or chili powder are great options but they are simply not the same still.
More veggie packed! Additional veggie add-ons to consider sweet potatoes, tomatoes, parsnips, corn, mushrooms.
Add more flavor by using seasoned salt, we like homemade Celery Salt.

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