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You are here: Home / Becca / Pumpkin Chili

Pumpkin Chili

October 27, 2015 By Becca@CrumbsandChaos

Pumpkin Chili | Crumbs and Chaos

This family favorite recipe for Pumpkin Chili always makes an appearance at our annual fall party and for good reason too – it’s delicious!

Last weekend we had our annual Harvest Party.  A fun gathering of friends that includes food, fun and a tractor ride several times around the yard for the little ones.  I always enjoy the prep for this shindig and usually have the menu planned several weeks in advance.

This year’s menu included the following:

Pumpkin Chili

Cream Cheese Potato Soup

Broccoli Cheese Soup

Cornbread

Freshly Baked Rolls

Black Bean Salsa/Chips

Cheddar Bacon Dip

Salted Caramel Pecan Pie

Pumpkin Chocolate Chip Bars

Pumpkin Cream Tart with Oreo Crust

Pumpkin Dip

Cider Punch – Apple Cider and Ginger Ale mixed together

Hot Apple Cider

I’ve been making Pumpkin Chili for several years and decided it was high time for a photo update for this delicious recipe.  I absolutely love chili and I know that there are as many variations of it as there are people who make it.  But this is one of my very favorites.  It did win 1st place in our church’s chili cook-off a couple years back, which pretty much makes it worth the try 😉  Loaded with ground beef, tomatoes, beans and bell peppers, I love what pumpkin puree adds to the texture and color of this chili.   Lastly, yes, this is a long ingredient list, but if you can chop a few peppers, open some cans and measure spices, you’ve got this.  And there will be plenty to feed your favorite crowd.

Pumpkin Chili | Crumbs and Chaos

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Pumpkin Chili
 
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Ingredients
  • 1 lb. GROUND BEEF
  • SALT
  • ½ of a small ONION, chopped
  • 3 cloves of GARLIC, minced
  • ½ of a RED PEPPER, chopped
  • 1 JALAPENO PEPPER, de-seeded and finely chopped
  • 1 POBLANO OR BANANA PEPPER, de-seeded and finely chopped
  • 1 can KIDNEY BEANS, drained
  • 1 can CHILI BEANS
  • 1 can BLACK BEANS, drained and rinsed
  • 1 can FIRE ROASTED DICED TOMATOES
  • 1 can DICED TOMATOES
  • 1 can ROTEL TOMATOES
  • 1 can TOMATO SOUP
  • 1 (tomato soup) can of WATER
  • 1 cup PUMPKIN PUREE
  • 1½ Tablespoon CUMIN
  • 1 Tablespoon CHILI POWDER
  • ¼ teaspoon CAYENNE PEPPER
  • ¼ teaspoon BLACK PEPPER
  • ½ teaspoon SALT (or to taste)
Instructions
  1. In a large pot, add ground beef and sprinkle liberally with salt. Break up with spoon, let cook over medium heat until browned. Turn over and let brown on other side. You want the meat not just to be cooked, to actually be golden brown – it adds a lot of flavor.
  2. Add onion, garlic and all of the peppers. Cook until tender.
  3. Dump in the beans, tomatoes, soup, water and pumpkin. Stir to combine.
  4. Add spices. Stir again. Bring to a boil and reduce heat to low. Simmer on low for about 30 minutes to an hour. Stirring occasionally. (Alternatively, you could put everything in the crock pot after cooking the meat/onion/peppers and cook on low for a few hours.)
  5. Remove from heat. Let cool and place in fridge overnight. Reheat on stove top or in crock pot if desired. Serve with shredded cheese, sour cream and fritos (our favorite).
Notes
*When cutting jalapeno, poblano or banana peppers, use caution and wear gloves if possible and wash hands thoroughly when finished.
*Feel free to use whichever combination of peppers you have on hand.
*Getting the meat REALLY brown is important as it adds another layer of flavor to the chili.
*It will be great if you eat it right away, but it will be better if you leave it overnight. Letting it sit overnight helps the flavors to come together.
3.4.3174


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Pumpkin Chili | Crumbs and Chaos

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Filed Under: Becca, Beef, Crockpot, Dinner, Fall, Game Day, Pumpkin, Winter

About Becca@CrumbsandChaos

mother of 4, Christ follower, lover of food, energized by a great cup of coffee, collector of kitchen gadgets, thrilled by an awesome thrift store deal

« Pumpkin Pie with Maple Cinnamon Whipped Cream
Butterfinger Banana Muffins »


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Comments

  1. Melanie Hunt says

    February 2, 2017 at 8:46 am

    This sounds yummy, but is there something I could substitute for the canned tomato soup? We don’t use canned soup in our home… thanks for any suggestions!

    • Becca@CrumbsandChaos says

      February 2, 2017 at 8:50 am

      You could replace it with an 8 oz. can of regular tomato sauce. Enjoy!

      • Melanie Hunt says

        February 13, 2017 at 11:41 am

        Perfect! Thank you for responding… ant wait to try this.

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