Pumpkin Chili

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I love Pumpkin! So far, I have made Pumpkin pie, Pumpkin-Banana Muffins, Apple-Bacon Pumpkin Soup…and I thought how about some Pumpkin Chili!  I’m a big fan of chili, especially on a Fall Sunday afternoon.  This was a perfect meal to sit back and enjoy while watching NFL.  Don’t forget to make some corn bread muffins or biscuits to enjoy with it!

Pumpkin Chili
Recipe type: Dinner
  • 1 pound ground beef
  • ½ large onion, diced
  • ½ green pepper, diced
  • 1 (15 oz) can kidney beans, drained
  • 1 (16 oz) can chili beans in a chili sauce (recommended brand: Bush’s Mild or Hot)
  • 1 (10.75 oz) can condensed tomato soup (recommended brand: Campbell’s)
  • 1 (10.75 oz) empty can from tomato soup filled with water
  • 1 (14 oz) can diced tomatoes (do not drain)
  • ⅓ cup canned pumpkin puree (plain, no seasonings)
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoons chili powder
  • 2 tablespoons sugar
  1. In a large pot over medium heat, cook ground beef until browned. Drain excess oil.
  2. Stir in onions and green pepper and saute for 5-6 minutes.
  3. Season vegetables and beef with a pinch of salt.
  4. Stir in kidney beans, chili beans, tomato soup, can of water, diced tomatoes, and canned pumpkin.
  5. Season with pumpkin pie spice, chili powder, and sugar. Simmer for 1 hour.

Tip #1:  Like it spicy?  Add 1/2 teaspoon of crushed red pepper when you add the veggies in the pot -or- add 1 can of Rotel Hot Diced Tomatoes with Habaneros when you add the chili beans. 

Tip #2:  Got leftovers?  Serve chili over elbow macaroni for a different spin!  My personal favorite way of eating chili!

Tip #3:   Don’t have pumpkin pie spice?  1 tsp substitute = 1/2 tsp. ground cinnamon plus 1/4 tsp. ground ginger, 1/4 tsp. ground cloves or allspice, and 1/8 tsp. ground nutmeg.

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