Pumpkin chili doesn’t have to be a gimmick. The pumpkin adds creamy richness, while our blends work together to create a bowl with real depth. Molly’s Texas-Style Chili Seasoning Mix is built on ancho, New Mexico, and smoked paprika for a full-bodied, smoky flavor with only mild heat—rich and satisfying without being overpowering. To that foundation we...
2 (15 oz) cans diced tomatoes (fire-roasted if available)
2 (15 oz) cans beans of choice (black, kidney, or pinto), drained and rinsed
2 cups low-sodium chicken or vegetable broth
3 tablespoons tomato paste
2 tablespoons Molly’s Texas-Style Chili Seasoning Mix
1 tablespoon Oaxacan Negro Mole Blend
1 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper
Juice of 1 lime
Chopped cilantro, for garnish
Instructions
Brown the meat: Heat olive oil in a large pot or Dutch oven. Add ground beef or turkey and cook until browned, breaking into crumbles. Remove and set aside.
Sauté aromatics: In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Toast the spices: Return meat to the pot. Stir in Molly’s Texas-Style Chili Seasoning Mix and Oaxacan Negro Mole Blend. Cook 1–2 minutes, stirring, to bloom the spices.
Build the chili: Add pumpkin purée, diced tomatoes, beans, broth, and tomato paste. Stir to combine.
Simmer: Bring to a boil, then reduce to low. Cover and simmer 30–40 minutes, stirring occasionally.
Finish & serve: Stir in lime juice. Taste and adjust seasoning with salt and pepper. Serve hot with cilantro and pumpkin-lime crema (below).
Pumpkin-Lime Crema (Topping)
½ cup sour cream
2 tablespoons pumpkin purée
1 teaspoon lime juice
Pinch of salt
Whisk until smooth. Spoon over bowls of chili for a tangy, creamy finish.
Tips to Make It Work
Mild, not fiery: Molly’s brings smoky chile depth without harsh heat—great for families and heat-avoidant eaters.
Layered flavor: Mole isn’t “spicy-hot”; it adds earthy, savory complexity that makes this chili special.
Batch cooking: Doubles easily and freezes up to 2 months.
Serving ideas: Pair with cornbread, scoop over rice or fonio, or serve with tortilla chips for game day.
