Quick and Delicious Pumpkin Chili with Three Simple Sides

Introduction

If you’re making pumpkin chili and wondering what to serve with it, you’re in the right place. This guide makes dinner planning easy with three simple side ideas that pair perfectly with the rich, savory flavors of pumpkin chili.

Each side adds a different texture and balance to the meal. Cornbread muffins bring a lightly sweet bite, air-fried potato wedges add a crispy, hearty touch, and a maple-Dijon salad keeps things fresh and bright. You can pick one or two favorites for a quick dinner or make all three when you want a complete spread.

Easy Pumpkin Chili

A quick, flavorful one-pot meal ready in about thirty minutes.

Yield: About 6 servings (approximately 8 cups)

Ingredients

• 1 tablespoon olive oil or a splash of water for sautéing
• 1 package frozen mirepoix mix (carrots, celery, onion)
• 1 package frozen butternut squash (if using)
• 2 cups diced pumpkin or kabocha squash
• 1 can fire-roasted diced tomatoes
• 2 cans chili beans or kidney beans, drained and rinsed
• 1 chili seasoning packet
• 2 cups vegetable broth
• 1 tablespoon agave or maple syrup
• Salt and pepper to taste
• Optional: a pinch of smoked paprika, a dash of liquid smoke, or a sprinkle of cinnamon for depth

How to make it
Warm the olive oil or water in a large pot over medium heat. Add the frozen mirepoix mix and cook for a few minutes until softened. Stir in your choice of frozen butternut squash, diced pumpkin, or diced kabocha squash. Add the tomatoes, beans, chili seasoning, agave syrup, and broth. Let it simmer gently for about twenty minutes until the flavors blend and the squash is tender. Add in any optional ingredients, if using. Taste and adjust the seasoning before serving.

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Here are a few pantry staples and kitchen tools that make this chili even easier to whip up:

Bean trio (canned)
Chili seasoning packets
Fire-roasted diced tomatoes
Vegetable broth
Soup pot or Dutch oven
Ceramic chili bowls
Ladle or soup serving set
Pumpkin puree or diced pumpkin
Smoked paprika
Liquid smoke
Kitchen spoon rest
Reusable soup storage containers

Cornbread Muffins

The easiest side to serve with chili and perfect for dipping. These muffins are soft, slightly sweet, and come together in minutes with simple ingredients.

Yield: About 12–15 standard-size muffins.

Ingredients

• 2 small packages or 1 box of Cornbread Muffin Mix
• 1 can creamed corn (14–15 oz)
• ½ cup plant milk (soy, almond, or oat)
• 2 tablespoons melted vegan butter or neutral oil
• 1 tablespoon egg replacer powder for baking

Instructions

1. Preheat oven to 400°F (204°C).
2. In a large bowl, mix all ingredients until just combined. Do not overmix.
3. Line a muffin tin with parchment paper liners and lightly spray with oil.
4. Use a jumbo ice cream/muffin scoop to fill each cup about three-quarters full.
5. Bake for 15–20 minutes or until golden and a toothpick comes out clean.
6. Let cool for a few minutes before serving.

Here are a few staples and kitchen tools that make these cornbread muffins easy to whip up:

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Cornbread mix

Creamed corn

Plant-based butter
Egg replacer powder for baking

Plant milk
Muffin pans or cast-iron skillet

Parchment paper muffin liners
Jumbo muffin scoop

Air-Fried Potato Wedges

Crispy on the outside and soft on the inside with almost no effort. These potato wedges make a quick, satisfying side that pairs perfectly with chili or just about any other weeknight meal.

Yield: About 2–3 servings.

Ingredients

• 2 medium russet or Yukon gold potatoes
• 1 tablespoon olive oil or light cooking spray
• 1 teaspoon garlic and herb seasoning
• ½ teaspoon smoked paprika
• Salt to taste

Instructions

1. Wash and scrub the potatoes well. Cut into even wedges or use a potato wedge cutter.
2. Soak the wedges in cold water for about 5 minutes to remove excess starch, then pat dry with a towel (optional but helps with crispiness).
3. Toss the wedges with oil or spray and seasonings until evenly coated.
4. Line the air fryer with a parchment liner and place the potatoes in a single layer.
5. Cook at 400°F (204°C) for about 12 minutes, shaking the basket halfway through.
6. Check for crispiness and add 2–3 more minutes if needed. Serve warm.

Here are a few kitchen essentials that make these air-fried potato wedges quick to prepare:

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Compact air fryer
Parchment paper air-fryer liners
Potato wedge cutter
Garlic and herb seasoning
Smoked paprika

Maple-Dijon Salad

Fresh, flavorful, and ready in minutes. This crisp salad adds a refreshing balance to the warm, hearty flavors of chili.

Yield: About 2–3 servings

Ingredients

• 4 cups mixed greens (spring mix, spinach, or arugula)
• ¼ cup chopped pecans or walnuts
• 2 tablespoons dried cranberries
• 3 tablespoons maple-Dijon dressing
• Optional: sliced pear or apple for extra sweetness

Instructions

1. Place the mixed greens in a large bowl.
2. Add chopped nuts and dried cranberries.
3. Drizzle with the maple-Dijon dressing and toss gently to coat.
4. Serve immediately for the freshest flavor.

Homemade Maple-Dijon Dressing

If you’d like to make the dressing yourself, it takes just a minute and uses pantry staples.

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 teaspoon apple cider vinegar or lemon juice
• Salt and pepper to taste

Instructions
Whisk everything together in a small bowl or shake in a jar until smooth and creamy. Taste and adjust the sweetness or tang to your liking.

Here are a few simple ingredients and tools that make this Maple-Dijon salad effortless to toss together:

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Maple-Dijon dressing
Mixed greens
Pecans or walnuts
Dried cranberries
Salad bowl set
Reusable salad containers

Wrap-Up

This meal plan gives you flexible options for any night of the week. Keep it simple with just the chili, or add one or more of the sides to make it more filling. Each recipe uses easy ingredients and quick methods so you can enjoy a homemade meal without spending hours in the kitchen.

If you liked this recipe, save it for later and check back soon for more quick and easy meal ideas. If you try it, let me know which squash you used (pumpkin, kabocha, or butternut) and which side ended up being your favorite. Either way, enjoy every bite!