Pumpkin Chili

With the crisp fall air comes some of my favorite foods. Warming soups, comfort foods, apples galore and too many pumpkin recipes to count! In case you haven’t figured it out from my Pumpkin Roundup post, I am obsessed with pumpkin recipes. I tend to go a little pumpkin crazy this time of year! This obsession started when I was a little girl. Growing up in Columbus, Ohio, every October we would go to the Circleville Pumpkin Show. It was one of my favorite things about fall. We would make our way around the giant pumpkins weighing over 1,600 pounds, 14 feet wide pumpkin pies, parades, marching bands and of course every pumpkin food you could think of! One of my favorite pumpkin foods that they serve is their pumpkin chili. Every year we would wait in long lines just to get our hands on a bowl!

Hearty, comforting and packed with warm spices and pumpkin puree, this seasonal spin on chili is delicious! If you are a pumpkin lover, like myself, you have to try this Pumpkin Chili. With minimal preparation, you can make a delicious hearty meal for your family in no time at all. The slow cooker does all the work all you have to do is toss it in and turn it on. After 8 hours of slow cooking, the chili is ready!  Serve with Pumpkin Cornbread Muffins for a unique twist on a fall favorite!

Pumpkin Chili

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 8

No ratings yet

Review Recipe

Ingredients 

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 1 28 ounce can diced tomatoes with juice
• 2 cups tomato juice
• 2 15.25-ounce can black beans, drained
• 1 15 ounce can pumpkin puree
• 2 tablespoon chili powder
• 2 teaspoon cumin
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• hot sauce to taste

Follow Sweet Pea's Kitchen

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email(Required)

Comments

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• In a medium saute pan, brown the ground beef; drain.
• Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes.
• In a slow cooker, combine the diced tomatoes, tomato juice, beans, pumpkin, chili powder, cumin, pumpkin pie spice, salt, pepper and hot sauce. Stir to combine. Add in the cooked beef and stir.
• Cook on low for 6-8 hours or on high for 4 hours. Season to taste with salt and pepper.
• Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 18g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 442mg | Fiber: 5g | Sugar: 8g

Author: Laura