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

Hearty and comforting pumpkin chili.

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours and 15 minutes

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

Directions:

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.

Source: adapted from Taste and Tell

One Year Ago: Turkey Shepherd’s Pie             

Two Years Ago: Bananas Foster French Toast 

 

29 Responses to “Pumpkin Chili”

  1. #
    1
    Sharyn Dimmick — September 19, 2012 @ 9:24 am

    This sounds delicious. I may be making chili today — I use pinto beans and ground turkey though: when pumpkin season rolls around I’ll be sure to try a pumpkin variation. I love pumpkin cornbread — try it with maple syrup and butter instead of molasses and canola oil.

  2. Pingback: Sweet Pea's Kitchen » Pumpkin Roundup

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    2
    Cynthia X. — September 19, 2012 @ 10:41 am

    I will definitely try this recipe. It sound so yummy. I can’t wait for our temperature to cool down.

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    3
    Karista @Karista's Kitchen — September 19, 2012 @ 11:11 am

    Pinned! Love this! :)

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    4
    Ashley @ Wishes and Dishes — September 19, 2012 @ 11:56 am

    SOOO excited for pumpkin season!! This looks and sounds delicious!

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    5
    gwynne — September 19, 2012 @ 12:45 pm

    Pumpkins proliferate on the food blogosphere! I haven’t seen this savory pumpkin combo yet. Looks good. :)

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    6
    Regina — September 19, 2012 @ 1:56 pm

    Well that’s certainly different, I do say! So glad it’s pumpkin season! Bring on the recipes…… :) Sounds good!

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    7
    Jed Gray (sportsglutton) — September 19, 2012 @ 2:24 pm

    I’m late to the party, but awesome job on the redesign and I’m totally digging the chili!

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    8
    ChgoJohn — September 19, 2012 @ 7:43 pm

    Another surprise, Christina. Pumpkin chili? Are you kidding me? I need to give it a try just so that I can say I made pumpkin chili. :)

  10. #
    9
    Jasmine @ Savory & Sweet-Hearts — September 19, 2012 @ 8:40 pm

    Very excited to try this! Love chili and pumpkin! The pumpkin cornbread sounds great too!

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    10
    Nami | Just One Cookbook — September 20, 2012 @ 1:08 am

    I’m really curious about this pumpkin chili! Never heard of it but I already know it’s GOOOOOOOOD! I love anything pumpkin and no one made this before until you! :D Thanks for sharing the recipe with us!

  12. #
    11
    baker street — September 20, 2012 @ 4:28 am

    I’ve been looking for a good pumpkin chili recipe and I’m glad that I finally found it! :)

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    12
    Laura Dembowski — September 20, 2012 @ 12:22 pm

    I love pumpkin too! I bet it lends great flavor and texture to this recipe. There aren’t many savory pumpkin recipes out there, so it’s nice to see this, as it’s such a versatile ingredient.

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    13
    Mbb — September 20, 2012 @ 11:49 pm

    When you say “tomato juice” do you mean like V-8?

    • Christina replied: — September 22nd, 2012 @ 10:33 pm

      Yes, you can use V8 or I used Campbell’s Tomato Juice. If you give it a try I would love to hear how it turns out for you! :)

  15. Pingback: Pumpkin Chili | sarah {on the go}

  16. #
    14
    Renee — September 21, 2012 @ 6:33 pm

    I admit, I’m intrigued. I’m going to have to give this one a try.

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    15
    Your Cookery Book — September 23, 2012 @ 2:22 pm

    Looks delish Christina. I’ll give it go with ground lamb as I don’t eat beef.

  18. #
    16
    Carol | a cup of mascarpone — September 24, 2012 @ 2:06 pm

    Oh My Goodness – this looks absolutely delicious! Can’t wait to try it! The pumpkin cornbread muffins are a perfect compliment!

  19. #
    17
    Jamie — October 2, 2012 @ 10:32 am

    I will be making this tonight along with the pumpkin cornbread! So excited!! :)

  20. #
    18
    Miss Cherry Jones — October 10, 2012 @ 4:28 pm

    LOVE the Circleville Pumpkin Show!!! I absolutely adore anything pumpkin, so I just am in heaven there.
    This just reminds me it’s time to make pumpkin chili…

  21. #
    19
    nicole @ I am a Honey Bee — October 11, 2012 @ 1:00 pm

    never made chili with pumpkin- sounds great. perfectly fall and comforting

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    gayle — October 16, 2012 @ 12:02 pm

    In the crock pot for dinner tonight. It smelled delish just putting it together. Looking forward to getting home and trying this meal

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    Christine — October 18, 2012 @ 5:41 pm

    This recipe is delicious. Made it with ground chicken, as that is all they had at the store on a Sunday night! Added in a sweet potato, too. Will definitely make again! I added it to my blog and credited you for it :)

  24. #
    22
    Christine — October 18, 2012 @ 5:41 pm

    This recipe is delicious. Made it with ground chicken, as that is all they had at the store on a Sunday night! Added in a sweet potato, too. Will definitely make again! I added it to my blog and credited you for it

  25. #
    23
    Stephanie @ The Good Stuff — November 1, 2012 @ 11:55 am

    I made this for dinner last night in honor of Halloween and it was really tasty! The balance of flavors was great. My husband kept saying you couldn’t taste the pumpkin and I was explaining that it’s there more to provide body/texture than flavor. Thanks so much for sharing the recipe!

    • Christina replied: — November 2nd, 2012 @ 3:26 pm

      Yay! I am so happy to hear that you enjoyed the chili and cornbread Stephanie! Thanks so much for letting me know how they turned out for you! :)

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    Erin @ The Spiffy Cookie — September 18, 2013 @ 4:02 pm

    I’ve never had pumpkin chili. I love that you made pumpkin cornbread to go with it!

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    Emily — September 22, 2013 @ 1:06 pm

    Thank you for this delicious recipe! I actually grew up in Morton, “The Pumpkin Capital of the World,” right around the corner from Peoria. I ‘m so happy to have found your recipe for the chili & cornbread.

    BTW, you might want to check out Ackerman Farms, which is on the east side of Morton. Their Winter Harvest pumpkins were just harvested, and they make the most amazing pumpkin pies :)

    Thank you again!

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