This Pumpkin Chili is one you’ll make over and over again. It’s THAT good!
This Yummy Pumpkin Chili is one of the best chili recipes I have ever made. You are going to be so pleasantly surprised at the delicious, robust taste. This recipe is wonderful for any kind of fall gathering like football games, camping, or just having friends and family over to your house. The addition of the pumpkin and spices just adds such a hearty flavor and you cannot taste the pumpkin. Don’t tell your guests it has pumpkin in the recipe until you have received all their comments on how good this chili tastes. You might like to check out our recipe for Pepperoni Pizza Soup.
1 to 1 1/2 pounds ground beef
1 onion, peeled and chopped
1 green pepper, chopped
1 (15 ounce) can 100% pure pumpkin
1 (10 ounce) can tomatoes and green chilis
1 (15.5 ounce) can chili beans, undrained
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup water
1/2 teaspoon minced garlic
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Brown ground beef, onion and green pepper in a large pot on top of the stove. Drain. Add remaining ingredients and simmer 30 to 45 minutes. If too thick add a little more water. Serve with a dollop of sour cream and your favorite shredded cheese on top. I love this chili with nachos or cornbread. Makes 10 to 12 servings. Enjoy!
This chili will make your house smell so good while it is cooking.
Note: This could be made in the crock pot, too. Just brown your ground beef, onion and green pepper. Drain. Add all ingredients and cook on high for about 3 hours or low 6 hours. Be sure to check to see if you need to add more water.
- 1 to 1 1/2 pounds ground beef
- 1 onion peeled and chopped
- 1 green pepper chopped
- 1 15 ounce can 100% pure pumpkin
- 1 10 ounce can tomatoes and green chilis
- 1 15.5 ounce can chili beans, undrained
- 1 15 ounce can black beans, undrained
- 1 14.5 ounce can diced tomatoes, undrained
- 1/2 cup water
- 1/2 teaspoon minced garlic
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Brown ground beef, onion and green pepper in a large pot on top of the stove. Drain.
- Add remaining ingredients and simmer 30 to 45 minutes. If too thick add a little more water.
- Serve with a dollop of sour cream and your favorite shredded cheese on top.
Don’t Forget to Pin our Pumpkin Chili Recipe!
Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips, fun things and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 27,000 e-mail subscribers and they are always the first to know about any new posts.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Feel free to “share” by clicking the Facebook, Twitter or Pinterest buttons below.
Follow us on Instagram.