Introduction
Pumpkin and chilli are a powerful pair for winter dinners—creamy, slightly sweet pumpkin wrapped in warm spice and smoky heat. These recipes turn pantry staples into big, comforting bowls and hearty bakes that are easy to share at the table. Whether you like classic beef, white bean versions, or veggie-packed skillets, you’ll find plenty of ideas here to keep weeknights and weekends cozy.
1. Smoky One-Pot Pumpkin Beef Chilli
A classic, smoky beef chilli with pumpkin that adds body and gentle sweetness.
Ingredients
- Olive oil: 2 tbsp
- Onion (diced): 1 large
- Garlic (minced): 4 cloves
- Ground beef: 1 lb (450 g)
- Chilli powder: 2 tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Ground cinnamon: ¼ tsp
- Tomato paste: 2 tbsp
- Canned chopped tomatoes: 1 can (14 oz / 400 g)
- Canned pumpkin purée: 1 cup (240 g)
- Beef broth: 3 cups (720 ml)
- Kidney beans (drained): 1 can (15 oz / 425 g)
- Salt & black pepper: to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté onion 5 minutes until soft.
- Add garlic and ground beef; cook until browned, breaking up lumps.
- Stir in chilli powder, smoked paprika, cumin, and cinnamon; cook 1 minute.
- Add tomato paste and cook for another minute.
- Stir in tomatoes, pumpkin purée, broth, and kidney beans.
- Bring to a simmer, then reduce heat and cook gently for 30–40 minutes, stirring occasionally.
- Season with salt and pepper.
How to Serve It
Serve in warm bowls topped with sour cream, shredded cheddar, and chopped cilantro.
2. Creamy Pumpkin White Bean Chilli
A lighter, creamy chilli with tender white beans and pumpkin for a silky finish.
Ingredients
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Cooked shredded chicken: 2 cups
- Canned white beans (drained): 2 cans (15 oz / 425 g each)
- Canned green chillies: 1 can (4 oz / 113 g)
- Canned pumpkin purée: 1 cup (240 g)
- Chicken broth: 4 cups (960 ml)
- Ground cumin: 2 tsp
- Dried oregano: 1 tsp
- Cream or half-and-half: ½ cup (120 ml)
- Lime juice: 2 tbsp
- Salt & pepper: to taste
Instructions
- Heat oil in a pot over medium heat. Sauté onion 5 minutes.
- Add garlic and cook 1 minute.
- Stir in shredded chicken, beans, green chillies, pumpkin, broth, cumin, and oregano.
- Bring to a simmer and cook 20–25 minutes, stirring occasionally.
- Stir in cream and lime juice, then heat gently 2–3 minutes.
- Season with salt and pepper.
How to Serve It
Top with cilantro, sliced avocado, and crushed tortilla chips.
3. Pumpkin Turkey Chipotle Chilli
Ground turkey, pumpkin, and chipotle give this bowl a smoky kick with lean protein.
Ingredients
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Ground turkey: 1 lb (450 g)
- Chilli powder: 1 ½ tbsp
- Ground cumin: 2 tsp
- Chipotle in adobo (minced): 1–2 tbsp
- Canned pumpkin purée: 1 cup (240 g)
- Canned diced tomatoes: 1 can (14 oz / 400 g)
- Black beans (drained): 1 can (15 oz / 425 g)
- Chicken broth: 3 cups (720 ml)
- Salt & pepper: to taste
Instructions
- Heat oil in a large pot. Sauté onion 5 minutes.
- Add garlic and ground turkey; cook until browned.
- Stir in chilli powder, cumin, and chipotle; cook 1 minute.
- Add pumpkin, tomatoes, beans, and broth.
- Simmer gently for 30 minutes, stirring sometimes.
- Season with salt and pepper.
How to Serve It
Serve with lime wedges, sliced radishes, and grated cheese.
4. Pumpkin Black Bean Cocoa Chilli
A hint of cocoa deepens the flavor and pairs nicely with pumpkin and black beans.
Ingredients
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 4 cloves
- Ground beef or turkey: 1 lb (450 g)
- Chilli powder: 2 tbsp
- Ground cumin: 2 tsp
- Unsweetened cocoa powder: 1 tbsp
- Canned pumpkin purée: 1 cup (240 g)
- Canned tomatoes: 1 can (14 oz / 400 g)
- Black beans (drained): 2 cans (15 oz / 425 g each)
- Beef or vegetable broth: 3 cups (720 ml)
- Salt & pepper: to taste
Instructions
- Heat oil in a pot and sauté onion 5 minutes.
- Add garlic and ground meat; cook until browned.
- Stir in chilli powder, cumin, and cocoa; cook 1 minute.
- Add pumpkin, tomatoes, beans, and broth.
- Bring to a simmer and cook 35–40 minutes until thick.
- Season with salt and pepper.
How to Serve It
Garnish with cilantro, diced red onion, and crushed tortilla strips.
5. Baked Pumpkin-Chilli Pasta Skillet
All the flavour of chilli wrapped around pasta and finished under the broiler.
Ingredients
- Short pasta (penne or rigatoni): 12 oz (340 g)
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Ground beef or turkey: 1 lb (450 g)
- Chilli powder: 1 ½ tbsp
- Ground cumin: 2 tsp
- Canned pumpkin purée: 1 cup (240 g)
- Crushed tomatoes: 1 can (14 oz / 400 g)
- Beef or chicken broth: 1 cup (240 ml)
- Shredded cheddar or Monterey Jack: 2 cups
- Salt & pepper: to taste
Instructions
- Cook pasta until just al dente; drain.
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet, heat oil and sauté onion 5 minutes.
- Add garlic and ground meat; cook until browned.
- Stir in chilli powder and cumin; cook 1 minute.
- Add pumpkin, tomatoes, and broth; simmer 10 minutes.
- Stir in cooked pasta and half the cheese.
- Sprinkle remaining cheese on top and bake 15–20 minutes, until bubbly and lightly browned.
How to Serve It
Top with chopped parsley, and serve with a simple green salad.
6. Pumpkin-Chilli Stuffed Bell Peppers
Bell peppers hold a hearty pumpkin-chilli filling that bakes up beautifully.
Ingredients
- Bell peppers (halved, seeded): 6 large
- Olive oil: 2 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Ground beef or turkey: 1 lb (450 g)
- Cooked rice: 1 ½ cups
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Canned pumpkin purée: ¾ cup (180 g)
- Tomato sauce: 1 cup (240 ml)
- Shredded cheese: 1 ½ cups
- Salt & pepper: to taste
Instructions
- Preheat oven to 375°F (190°C). Place pepper halves cut-side up in a baking dish.
- Heat oil in a pan; sauté onion 5 minutes. Add garlic and ground meat; cook until browned.
- Stir in rice, chilli powder, cumin, pumpkin, tomato sauce, salt, and pepper. Simmer 5 minutes.
- Spoon filling into pepper halves and top with cheese.
- Cover with foil and bake 25 minutes, then uncover and bake another 10–15 minutes until peppers are tender and cheese is golden.
How to Serve It
Sprinkle with chopped green onion and serve with lime wedges.
7. Slow-Cooker Pumpkin Sweet Potato Chilli
Let the slow cooker do the work while pumpkin and sweet potato soften in a rich chilli broth.
Ingredients
- Onion (diced): 1 large
- Garlic (minced): 4 cloves
- Sweet potato (peeled, cubed): 2 cups
- Canned pumpkin purée: 1 cup (240 g)
- Canned tomatoes: 1 can (14 oz / 400 g)
- Kidney beans (drained): 1 can (15 oz / 425 g)
- Black beans (drained): 1 can (15 oz / 425 g)
- Chilli powder: 2 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Vegetable or chicken broth: 3 cups (720 ml)
- Salt & pepper: to taste
Instructions
- Add all ingredients to a slow cooker and stir well.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours until sweet potato is tender.
- Adjust seasoning with salt and pepper.
How to Serve It
Top with sliced jalapeños, shredded cheese, and crushed tortilla chips.
8. Pumpkin Chickpea Chilli Stew (Vegan)
A plant-based pumpkin-chilli stew that is hearty enough for a main course.
Ingredients
- Olive oil: 2 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 4 cloves
- Carrot (diced): 1 large
- Red bell pepper (diced): 1
- Canned chickpeas (drained): 2 cans (15 oz / 425 g each)
- Canned pumpkin purée: 1 cup (240 g)
- Crushed tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 4 cups (960 ml)
- Chilli powder: 1 ½ tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Salt & pepper: to taste
Instructions
- Heat oil in a large pot. Sauté onion, carrot, and bell pepper 7–8 minutes.
- Add garlic and cook 1 minute.
- Stir in chickpeas, pumpkin, tomatoes, broth, and spices.
- Bring to a simmer and cook 30–35 minutes, until thickened.
- Season with salt and pepper.
How to Serve It
Serve with crusty bread or over cooked brown rice, topped with fresh cilantro.
9. Creamy Pumpkin-Chilli Lentil Soup
Red lentils cook quickly and blend with pumpkin for a silky, spicy soup.
Ingredients
- Olive oil: 2 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Carrot (diced): 1 medium
- Red lentils (rinsed): 1 cup (200 g)
- Canned pumpkin purée: 1 cup (240 g)
- Vegetable broth: 5 cups (1.2 L)
- Chilli powder: 1–2 tsp (to taste)
- Ground cumin: 2 tsp
- Salt & pepper: to taste
- Cream or coconut milk (optional): ½ cup (120 ml)
Instructions
- Heat oil in a pot; sauté onion and carrot 6–7 minutes.
- Add garlic and cook 1 minute.
- Stir in lentils, pumpkin, broth, chilli powder, and cumin.
- Bring to a boil, then simmer 20–25 minutes, until lentils are soft.
- Blend partially or fully with an immersion blender if you prefer a smoother texture.
- Stir in cream or coconut milk and season with salt and pepper.
How to Serve It
Garnish with pumpkin seeds and a sprinkle of chilli flakes.
10. Pumpkin-Chilli Turkey Meatball Bake
Juicy turkey meatballs simmer in a spicy pumpkin-chilli sauce and bake until tender.
Ingredients
Meatballs:
- Ground turkey: 1 lb (450 g)
- Breadcrumbs: ½ cup (50 g)
- Egg: 1 large
- Grated onion: ¼ cup
- Garlic (minced): 2 cloves
- Salt & pepper: to taste
Sauce:
- Olive oil: 1 tbsp
- Onion (diced): 1 small
- Garlic (minced): 3 cloves
- Canned pumpkin purée: 1 cup (240 g)
- Crushed tomatoes: 1 can (14 oz / 400 g)
- Chicken broth: 1 cup (240 ml)
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
Instructions
- Preheat oven to 375°F (190°C).
- Mix meatball ingredients and form small balls. Place on a lined tray and bake 10 minutes to firm up.
- For the sauce, sauté onion in oil 5 minutes, then add garlic and cook 1 minute.
- Stir in pumpkin, tomatoes, broth, and spices. Simmer 10 minutes.
- Transfer sauce to a baking dish, nestle meatballs into the sauce.
- Bake 20–25 minutes, until meatballs are cooked through.
How to Serve It
Serve over mashed potatoes, rice, or soft polenta, topped with parsley.
11. Pumpkin-Chilli Stuffed Sweet Potatoes
Roasted sweet potatoes become edible bowls for a spicy pumpkin-chilli topping.
Ingredients
- Sweet potatoes: 4 large
- Olive oil: 2 tbsp
- Onion (diced): 1 small
- Garlic (minced): 3 cloves
- Black beans (drained): 1 can (15 oz / 425 g)
- Canned pumpkin purée: ¾ cup (180 g)
- Vegetable broth: ½ cup (120 ml)
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Salt & pepper: to taste
Instructions
- Preheat oven to 400°F (205°C). Prick sweet potatoes, place on a baking tray, and bake 45–60 minutes, until tender.
- Heat oil in a pan; sauté onion 5 minutes, add garlic and cook 1 minute.
- Stir in beans, pumpkin, broth, chilli powder, cumin, salt, and pepper. Simmer 10 minutes.
- Split sweet potatoes open and lightly mash the insides with a fork.
- Spoon pumpkin-chilli mixture into each potato.
How to Serve It
Top with sour cream or Greek yogurt, sliced green onion, and a squeeze of lime.
12. Pumpkin-Chilli Nacho Skillet
Layer pumpkin-chilli over tortilla chips and bake with cheese for a fun dinner skillet.
Ingredients
- Tortilla chips: 6 cups
- Leftover or freshly made pumpkin chilli: 3 cups
- Shredded cheddar or Mexican blend cheese: 2 cups
- Jalapeño (sliced): 1
- Sour cream: ½ cup
- Guacamole: ½ cup
- Green onions (sliced): ¼ cup
Instructions
- Preheat oven to 375°F (190°C).
- Spread half the tortilla chips in a large oven-safe skillet.
- Spoon half the pumpkin chilli over the chips and sprinkle with half the cheese.
- Repeat with remaining chips, chilli, and cheese.
- Bake 10–12 minutes, until cheese is melted and bubbly.
- Top with jalapeños, sour cream, guacamole, and green onions.
How to Serve It
Serve straight from the skillet with extra salsa and lime wedges.
13. Pumpkin-Chilli Cornbread Casserole
A thick pumpkin-chilli bottom layer bakes under a fluffy cornbread topping.
Ingredients
Chilli layer:
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Ground beef or turkey: 1 lb (450 g)
- Chilli powder: 1 ½ tbsp
- Ground cumin: 2 tsp
- Canned pumpkin purée: 1 cup (240 g)
- Crushed tomatoes: 1 can (14 oz / 400 g)
- Kidney beans (drained): 1 can (15 oz / 425 g)
- Salt & pepper: to taste
Cornbread topping:
- Cornmeal: 1 cup (150 g)
- All-purpose flour: 1 cup (130 g)
- Baking powder: 1 tbsp
- Sugar: 2 tbsp
- Salt: ½ tsp
- Milk: 1 cup (240 ml)
- Egg: 1 large
- Melted butter: ¼ cup (60 g)
Instructions
- Preheat oven to 375°F (190°C).
- For chilli, sauté onion in oil, add garlic and meat, and cook until browned.
- Stir in spices, pumpkin, tomatoes, beans, salt, and pepper. Simmer 10–15 minutes until thick.
- Spread chilli in a 9×13 inch baking dish.
- For topping, whisk dry ingredients in a bowl. Mix milk, egg, and melted butter, then combine with dry mixture.
- Spread batter over chilli layer.
- Bake 25–30 minutes, until cornbread is golden and cooked through.
How to Serve It
Serve warm with extra hot sauce and chopped cilantro.
14. Pumpkin-Chilli Loaded Baked Potatoes
Turn simple baked potatoes into a full dinner with a pumpkin-chilli topping.
Ingredients
- Russet potatoes: 4 large
- Olive oil: 1 tbsp
- Salt: 1 tsp
- Leftover or fresh pumpkin chilli: 3–4 cups
- Shredded cheese: 1 ½ cups
- Sour cream: ½ cup
- Chives (chopped): ¼ cup
Instructions
- Preheat oven to 400°F (205°C). Scrub potatoes, prick with a fork, rub with oil and salt.
- Bake directly on the oven rack for 50–60 minutes, until skins are crisp and centers tender.
- Warm pumpkin chilli in a saucepan.
- Split potatoes open and fluff the insides with a fork.
- Spoon chilli over each potato and top with cheese.
How to Serve It
Finish with sour cream and plenty of chopped chives or green onion.
15. Pumpkin-Chilli Shakshuka-Style Skillet
Bake eggs directly into a spicy pumpkin-chilli base for a hearty dinner skillet.
Ingredients
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Canned pumpkin purée: 1 cup (240 g)
- Crushed tomatoes: 1 can (14 oz / 400 g)
- Vegetable or chicken broth: 1 cup (240 ml)
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Eggs: 6 large
- Salt & pepper: to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in an oven-safe skillet. Sauté onion 5 minutes, add garlic and cook 1 minute.
- Stir in pumpkin, tomatoes, broth, and spices. Simmer 10–15 minutes until thick.
- Make small wells in the sauce and crack eggs into them.
- Transfer skillet to the oven and bake 8–12 minutes, until whites are set and yolks are done to your liking.
- Season with salt and pepper.
How to Serve It
Sprinkle with cilantro or parsley and serve with crusty bread for dipping.
16. Pumpkin-Chilli Pulled Chicken Sandwiches
Shred slow-cooked chicken in a pumpkin-chilli sauce and pile it onto soft buns.
Ingredients
- Chicken breasts or thighs: 2 lb (900 g)
- Onion (sliced): 1 medium
- Garlic (minced): 3 cloves
- Canned pumpkin purée: 1 cup (240 g)
- Tomato sauce: 1 cup (240 ml)
- Chicken broth: 1 cup (240 ml)
- Chilli powder: 1 ½ tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Brown sugar: 1 tbsp
- Salt & pepper: to taste
- Burger buns: 8
Instructions
- Place chicken, onion, and garlic in a slow cooker.
- In a bowl, whisk pumpkin, tomato sauce, broth, spices, brown sugar, salt, and pepper. Pour over chicken.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred chicken with two forks and stir back into the sauce.
- Toast buns lightly and fill with pulled chicken.
How to Serve It
Add crunchy coleslaw and sliced pickles for texture.
17. Pumpkin-Chilli Enchilada Bake
Use a pumpkin-chilli sauce in place of classic enchilada sauce for a cozy winter bake.
Ingredients
Sauce:
- Olive oil: 1 tbsp
- Onion (diced): 1 small
- Garlic (minced): 3 cloves
- Canned pumpkin purée: 1 cup (240 g)
- Tomato sauce: 1 cup (240 ml)
- Chicken broth: 1 cup (240 ml)
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Salt & pepper: to taste
Enchiladas:
- Shredded cooked chicken or beans: 3 cups
- Tortillas (corn or flour): 10–12
- Shredded cheese: 2 cups
Instructions
- Preheat oven to 375°F (190°C).
- For sauce, sauté onion in oil 5 minutes, add garlic and cook 1 minute.
- Stir in pumpkin, tomato sauce, broth, spices, salt, and pepper. Simmer 10 minutes.
- Spread a thin layer of sauce in a 9×13 inch baking dish.
- Fill each tortilla with chicken or beans and a little cheese, roll up, and place seam-side down.
- Pour remaining sauce over enchiladas and top with leftover cheese.
- Bake 20–25 minutes, until bubbling and golden.
How to Serve It
Top with sliced jalapeños, cilantro, and a drizzle of sour cream or yogurt.
18. Pumpkin-Chilli Sausage & Kale Soup
Pumpkin-chilli broth, sausage, and kale come together in a one-pot soup that is full of texture.
Ingredients
- Olive oil: 1 tbsp
- Smoked sausage (sliced): 12 oz (340 g)
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Canned pumpkin purée: 1 cup (240 g)
- Canned tomatoes: 1 can (14 oz / 400 g)
- White beans (drained): 1 can (15 oz / 425 g)
- Chicken broth: 5 cups (1.2 L)
- Chilli powder: 1 ½ tsp
- Ground cumin: 1 tsp
- Kale (stemmed, chopped): 3 cups
- Salt & pepper: to taste
Instructions
- Heat oil in a pot, brown sausage slices 4–5 minutes; remove and set aside.
- In the same pot, sauté onion 5 minutes, add garlic and cook 1 minute.
- Stir in pumpkin, tomatoes, beans, broth, chilli powder, and cumin.
- Bring to a simmer and add sausage back in.
- Add kale and simmer 15–20 minutes until kale is tender.
- Season with salt and pepper.
How to Serve It
Serve with thick slices of buttered sourdough or cornbread.
19. Pumpkin-Chilli Veggie Crumble Tacos
Use a pumpkin-chilli sauced veggie crumble for colourful, satisfying tacos.
Ingredients
- Olive oil: 1 tbsp
- Onion (diced): 1 small
- Garlic (minced): 3 cloves
- Plant-based mince or finely chopped mushrooms: 2 cups
- Canned pumpkin purée: ¾ cup (180 g)
- Tomato sauce: ½ cup (120 ml)
- Vegetable broth: ½ cup (120 ml)
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Salt & pepper: to taste
- Tortillas: 10–12
- Shredded cabbage: 2 cups
- Lime wedges: for serving
Instructions
- Heat oil in a pan; sauté onion 5 minutes, then add garlic.
- Add plant-based mince or mushrooms and cook until browned.
- Stir in pumpkin, tomato sauce, broth, and spices. Simmer 10–15 minutes until thick.
- Warm tortillas in a dry pan or oven.
- Fill tortillas with pumpkin-chilli mixture and top with shredded cabbage.
How to Serve It
Serve with lime wedges, chopped cilantro, and sliced pickled jalapeños.
20. Pumpkin-Chilli Shepherd’s Pie
A hearty chilli base sits under a pumpkin-mashed potato topping.
Ingredients
Chilli base:
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Ground beef or lamb: 1 lb (450 g)
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Canned tomatoes: 1 can (14 oz / 400 g)
- Canned pumpkin purée: ½ cup (120 g)
- Beef broth: 1 cup (240 ml)
- Frozen peas: 1 cup
- Salt & pepper: to taste
Potato topping:
- Potatoes (peeled, cubed): 2 lb (900 g)
- Canned pumpkin purée: ½ cup (120 g)
- Butter: 3 tbsp
- Milk: ½ cup (120 ml)
- Salt & pepper: to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes in salted water until tender, then drain.
- Mash with pumpkin, butter, milk, salt, and pepper; set aside.
- For chilli base, sauté onion in oil, add garlic and ground meat, and cook until browned.
- Stir in spices, tomatoes, pumpkin, broth, peas, salt, and pepper. Simmer 10–15 minutes.
- Spread chilli mixture in a baking dish. Spoon pumpkin mash on top and smooth or create peaks.
- Bake 25–30 minutes, until topping is golden.
How to Serve It
Let rest 10 minutes before scooping; garnish with chopped parsley.
21. Pumpkin-Chilli Rice Bowls
Serve pumpkin-chilli over fluffy rice and load on fresh toppings for a colourful bowl.
Ingredients
- Cooked rice: 4 cups
- Pumpkin chilli (any version above): 4 cups
- Avocado (sliced): 1–2
- Radishes (sliced): ½ cup
- Cilantro (chopped): ¼ cup
- Lime wedges: for serving
Instructions
- Warm pumpkin chilli in a saucepan.
- Divide rice among bowls.
- Spoon hot chilli over rice.
- Arrange avocado and radish slices on top.
- Sprinkle with cilantro.
How to Serve It
Squeeze lime over each bowl and add hot sauce if you like extra heat.
22. Cheesy Pumpkin-Chilli Gnocchi Bake
Soft gnocchi bake in a creamy pumpkin-chilli sauce for a comforting winter pasta dish.
Ingredients
- Shelf-stable or fresh gnocchi: 1 ½ lb (680 g)
- Olive oil: 1 tbsp
- Garlic (minced): 3 cloves
- Canned pumpkin purée: 1 cup (240 g)
- Tomato sauce: 1 cup (240 ml)
- Chicken or vegetable broth: 1 cup (240 ml)
- Chilli powder: 1 tbsp
- Ground cumin: 2 tsp
- Cream or half-and-half: ½ cup (120 ml)
- Shredded mozzarella or provolone: 2 cups
- Salt & pepper: to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat oil and cook garlic 1 minute.
- Stir in pumpkin, tomato sauce, broth, chilli powder, and cumin. Simmer 5–10 minutes.
- Stir in cream, salt, and pepper.
- Add gnocchi directly to the sauce (no pre-boil if using shelf-stable) and stir to coat.
- Transfer to a baking dish, top with cheese, and bake 20–25 minutes, until gnocchi are tender and cheese is golden.
How to Serve It
Sprinkle with chopped parsley and serve with a crisp green salad.
23. Weeknight Instant-Pot Pumpkin Chilli
A quick pressure-cooker chilli with pumpkin that turns pantry staples into dinner fast.
Ingredients
- Olive oil: 1 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Ground beef or turkey: 1 lb (450 g)
- Chilli powder: 2 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Canned pumpkin purée: 1 cup (240 g)
- Canned diced tomatoes: 1 can (14 oz / 400 g)
- Kidney beans (drained): 1 can (15 oz / 425 g)
- Black beans (drained): 1 can (15 oz / 425 g)
- Beef or chicken broth: 2 cups (480 ml)
- Salt & pepper: to taste
Instructions
- Set Instant Pot to sauté and add oil. Cook onion 5 minutes, then add garlic and ground meat; cook until browned.
- Stir in chilli powder, cumin, and smoked paprika; cook 1 minute.
- Add pumpkin, tomatoes, beans, broth, salt, and pepper; mix well.
- Seal lid, set to HIGH pressure for 10 minutes.
- Allow 10 minutes natural release, then release remaining pressure.
- Stir and adjust seasoning.
How to Serve It
Serve with shredded cheese, sour cream, and corn chips for scooping.
Conclusion
Pumpkin and chilli bring warmth, colour, and big flavour to winter dinners, whether you lean toward classic bowls, skillet bakes, stuffed vegetables, or cozy casseroles. Pick a couple of recipes to batch-cook for the week, bookmark your favourites, and share these dishes with friends and family on cold nights. A pot of pumpkin-chilli on the stove makes the whole house feel welcoming.
