Inspired by a pumpkin chili I ate at the Half Moon Bay Pumpkin Festival, this is a variation on my Smoky Three-Bean Chili (also posted on Food52). The pumpkin helps thicken the chili, and adds sweetness and earthiness to balance the smoky-spicy chipotle. The chili is ready after an hour of simmering, but if you have the time, let it go for closer to three hours–the long simmer really takes the flavor from good to glorious.

Share: