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Pumpkin Chili

By Angie McGowan |

Pumpkin Chili

The first time I heard of pumpkin chili last year, my first thought was that it didn’t sound right. It took me a year to try it, and I am so glad I did because it is amazing. The flavor of the pumpkin is so very subtle in the chili. The pumpkin puree’s main addition to the chili is creating a wonderfully creamy, silky texture. This would be a perfect recipe to have on Halloween, especially if you’ll be staying in and greeting the little trick or treaters. Just leave this simmering away on the stove, and your home will smell wonderful and inviting. I added all the usual ingredients to a regular chili, with the addition of pumpkin puree instead of a tomato paste or corn meal. I only called for a small amount of chili powder, so you can adjust it to your taste preference. Since chili always taste better the second day, this recipe makes plenty for a family to have leftovers the next night. This recipe can also be easily adapted for the crock-pot.  Just brown the ground beef in a skillet with the onions, green pepper, and garlic before adding to the crock-pot, and then add all the ingredients and turn it on high for 4 hours, or on low for 6 – 8 hours. Serve this with my skillet cornbread or easy cornbread with real corn from Brooklyn Supper.

Pumpkin Chili Recipe

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 -  8 hours, or high for 4 hours.

Serves 8.

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About Angie McGowan

angie-mcgowan

Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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31 thoughts on “Pumpkin Chili

  1. brooklynsupper says:

    Yum–I love the idea of using pumpkin in chili!

  2. Cookie says:

    I’ve been looking for a savory pumpkin dish and can’t wait to try this!

  3. [...] pumpkin chili seems like the ideal fall recipe to me. The weather is starting to get a bit chilly (pun intended!) [...]

  4. Alta says:

    I love pumpkin in chili – I have a vegetarian version on my blog. I love your version though. Yum.

  5. Kristen says:

    Is it 100% pure pumpkin or is it actually called pumpkin puree?

  6. Angie McGowan says:

    I have seen different brands call it both ways, just as long as it’s nit pumpkin pie filling, your good

  7. Jessica says:

    Wow I love this idea, I will definitely try it! Thanks for sharing :)

  8. Lindsay says:

    I made this for my fiance and I tonight and we loved it! Can’t wait to have it tomorrow; chili always tastes better the day after.

  9. Helena says:

    Delicious! I just made this tonight. Used ground turkey breast and it worked great. Thank you for sharing.

  10. [...] Photo source and recipe adapted from: The Family Kitchen. [...]

  11. Ginger says:

    Next week we are having a Chili cook-off and Pumpkin Recipe Contest at church….I think I will enter this recipe in both categories! Thanks! :o )

  12. [...] imabonehead: Pumpkin Chili | The Family Kitchen (blogs.babble.com) [...]

  13. Tom says:

    Delicious chili…I added a 1-Tbsp mixture of cayenne pepper and cinnamon(I like a bit of a “bite”, myself). I *will* make this again.

  14. Patti Bagadion says:

    Made this for dinner last night & took some to work for our chili cook-off. I’ll let you know how I do.

  15. Dan says:

    Made this for a party…. instant hit. Only thing I changed/addded.
    - 1 Teaspoon of Cayenne Pepper
    - Three cups of broth instead of Four. I made my chili in a crock pot, so evaporation became and issue.
    Fantastic Recipe. Will make again soon.

  16. Tarrah Dame says:

    Yay! I just made a pumpkin chili myself and really enjoyed it :) http://damegoodeats.blogspot.com/2010/12/chili-week-pumpkin-turkey-chili.html

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  18. Eileen R says:

    I’m going to try this with chunked up sweet potatoes or yams instead of pumpkin puree to see how that works.

  19. Emily B. says:

    I don’t eat meat so I just flat left out the meat and replaced the broth with veggie broth – AMAZING. I will never make chili without pumpkin puree AGAIN!

  20. Ratulangi says:

    I’m sure Chris has no plrobem eating healthy food, so long as it doesn’t TASTE anything like healthy food. It’s all about the disguise.

  21. Franny says:

    I just made this and it is delicious! What a brilliant idea to use up extra cans of pumpkin from last fall. I more or less cut the recipe in half and I admit I changed a few ingredients to suit my own taste (who doesn’t?). Like most stews, it’s very forgiving to modifications and this recipe is a wonderful guide/base for my own version. Very flavorful, and I can’t taste the pumpkin at all. Thanks for sharing Angie!

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  29. Tina says:

    Fan-freakin-tastic! I’ve been holding on to your recipe since I saw it posted on Babble, and I made it tonight with ground Bison and a few other minor tweaks to our taste & to reduce sodium (water instead of broth, tripled the cumin & chili powder, rinsed & drained beans, reduced salt, and I accidentally forgot to add half of the tomatoes! Oops, but it was perfect) and, I too, will never make chili without pumpkin purée again. Thank you so much!! And it’s healthy!! :) ) We LOVED it!

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  31. danielle says:

    Great recipe and sounds AMAZING! I don’t eat beans or nightshades. What would you sub to keep it hearty? Mixed zucchini/squash/carrot slaw of some sort? THX!

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