Pumpkin Chili – Delicious chili flavored with fall spices and my favorite veggie — pumpkin!
During the fall, we make a lot of chili recipes. The number one favorite around here is my White Chicken Chili. Then, there is my Simple Classic chili recipe. For healthy eaters, I have a Turkey and quinoa chili recipe.
And now today, I get to add MY favorite to the mix — delicious Pumpkin Chili.
This recipe can be made on the stovetop or in a slow cooker. Either way works great and will create a fall soup that everyone in the family will rave over.
How to Make Pumpkin Chili
Start by adding your ground beef, onions, and peppers to a dutch oven. Cook and crumble until cooked, and the veggies are tender. Make sure to drain the remaining grease.
Now, add in the beans, tomatoes, tomato paste, pumpkin puree, beef broth, chili powder, cumin, salt, pepper, oregano, garlic powder, and bay leaves.
Simmer for an hour on the stovetop.
If you are going to cook this in a slow cooker, simply add everything to the base of your 6 or 8-quart slow cooker (once you get the ground beef and veggies done) and let it cook on low for 4-6 hours or on high for 3.
Make sure to remove the bay leaves before serving.
Top with your favorite chili toppings! Mine happens to be sour cream and cheese and a sprinkling of parsley or cilantro.
Can you freeze pumpkin chili?
You can easily freeze this chili. I like to use these containers I found on Amazon to freeze my soups in. When you are ready, place the chili in the fridge to thaw out. I have done it from frozen, but it is best to make sure the chili is fully defrosted before re-heating.
Check Out These Other Delicious Chili Recipes
Welcome to our 2021 Chili Cook-Off!
October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
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- 2 pounds ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, chopped
- 1 can (15 ounce) kidney beans
- 1 can 15 ounce pinto beans
- 1 can 15 ounce black beans
- 1 can diced tomatoes with juice
- 1 6 ounce can tomato paste
- 1 15 ounce can pumpkin puree
- 2 cups beef broth
- 2 Tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 2 bay leaves
- Shredded cheese and sour cream for serving
- To a dutch oven, add the ground beef, peppers, and onions. Cook until the ground beef has been cooked and the veggies are tender. Drain the grease off.
- Add all the other ingredients to the pot. Mix together and simmer on the stove for an hour. Remove bay leaves before serving.
- Top with shredded cheese, sour cream, and fresh herbs of your choice.
Amount Per Serving: Calories: 583Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 105mgSodium: 1109mgCarbohydrates: 51gFiber: 15gSugar: 13gProtein: 46g