Fall comfort food doesn’t get cozier than this pumpkin and chorizo chili! Made with tender, flavorful chunks of chorizo and creamy pumpkin puree, this seasonal chili blends together warm fall spices with just the right kick of heat. Your ultimate fall meal is here.
8 dried guajillo chiles, stemmed and seeds removed
1 dried arbol chile, stemmed and seeds removed
6 cups beef stock, divided (see note)
3 chipotle peppers in adobo sauce, seeds left intact
2 tablespoons adobo sauce
1 tablespoon olive oil
2 pounds chorizo
2 onions, diced
4 garlic cloves, minced or grated
1 cup strong coffee
1 (15-ounce) can pumpkin puree
1 (15-ounce) can diced tomatoes, drained
1 cinnamon stick
1 tablespoon cocoa powder
1 tablespoon unsulphured molasses
2 teaspoon ground cumin
2 teaspoons ground smoked paprika
1 teaspoon salt
1 teaspoon dried Mexican oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 (15)-ounce cans cannellini beans, drained
1/2 lime, juiced
- Over medium-high heat in a small pot, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock, cover and simmer for 10-15 minutes until the chiles soften and are pliable.
- Add the dried chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
- Heat oil in a large, heavy-bottomed stock pot or Dutch oven over medium heat. Cook half of the chorizo until browned, using a wooden spoon to break up the chorizo. Remove from the pot and then repeat with the other half of the chorizo. Once the second half is browned, remove that chorizo from the pot as well. Remove excessive drippings so that there’s about 2 tablespoons of liquid left in the pot.
- Add the onion to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
- Pour in remaining 4 cups of beef stock and strong coffee, scraping up the bottom of the pot with a wooden spoon.
- Add the chorizo back to the pot with the dried chile paste. Stir in pumpkin puree, tomatoes, cinnamon stick, cocoa powder, molasses, cumin, smoked paprika, salt, Mexican oregano, cayenne pepper, coriander, cloves and allspice. Bring the chili up to a boil, stirring occasionally, and then lower heat to a simmer. Keep the pot mostly covered with a crack open. Simmer for two to two and a half hours while stirring occasionally. In the last 10 minutes of cooking, add beans. Remove cinnamon stick. Turn off heat and stir in lime juice. Serve with desired toppings. Enjoy!
- If you don’t have homemade beef stock, I recommend using the Better Than Bouillon brand. It has the best flavor.
- For full tips, please see blog post.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Soups and Stews
- Method: Stove-Top
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3
- Sodium: 472
- Fat: 20
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 10
- Cholesterol: 26
Keywords: pumpkin chorizo chili