Chipotle Pumpkin Chili

I made this pumpkin chili on Halloween. It was a nice dinner to warm up to after being out for the evening trick-or-treating with my son, he was Mater from Cars. This year I made my pumpkin chili with lots of chipotle pepper goodness. It was very smoky and delicious. To give it less heat and more smoky flavor, I stripped the seeds out of the chipotle peppers. If you want more heat, just leave the seeds of the chipotle peppers in them. I made this chili in my crock pot for convenience, but you can also make it on the stove. For the liquid in the chili, I used Blue Moon’s seasonal pumpkin beer.

Chipotle Pumpkin Chili


2 lbs ground beef
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, chopped
2 – 15 oz cans pumpkin puree
2 – 15 oz cans chili beans in hot or mild sauce
1 – 6 oz can tomato paste
2 – 28 oz cans crushed tomatoes
2 tablespoons cumin
1 tablespoon coriander
2 teaspoons dried oregano
2 teaspoons dried cilantro
4 chipotle peppers, or more (with or without seeds stripped) with 1 tablespoon adobo sauce (removing the seeds will lessen the heat)
salt and pepper to taste
olive oil
3 – 4 cups beef stock, or a Mexican or pumpkin beer


1. Preheat a large skillet or soup pot. Drizzle with olive oil and add ground beef. Add onion, green peppers and garlic. Add salt and pepper. Brown meat.

2. If using a crock pot, add all of the ingredients from your skillet in the crock pot. Add pumpkin puree, crushed tomatoes, tomato paste, spices, chili beans and chipotle peppers. Season with salt and pepper to taste. Add stock or beer.

3. For crock pot, turn to low and cook for 6 – 8 hours. For stove top bring chili to boil over medium heat and turn to a simmer for about 2 hours.

I used Prescott Frost 100% Grass Fed and USDA Certified Organic Beef in this recipe.

Article Posted 7 years Ago

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