Chunky Pumpkin Chili

Chunky Pumpkin Chili

Inspired by Home Cooks 0

"Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this fall twist on chili!"

Ingredients 1 h 20 m {{adjustedServings}} servings 384 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and SPLENDA(R) Granulated Sweetener. Simmer 1 hour.
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Make this spicy, thick chili in a snap.


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 1/4 cups pumpkin chili
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Reviews 17

  1. 18 Ratings


made this for Halloween this yr. when the neighbors come over & got rave reviews! I used an entire can of pumpkin & double the pumpkin pie spice. Even my husband said it was delicious & stopped home at lunch time asking for leftovers.

Pam Ziegler Lutz

I'll admit, I was pretty skeptical of this recipe. Like so many people, I associate pumpkin with sweet desserts. Though in the back of my mind, I am fully aware that it is used in many savory recipes, I've never really gone there - until now. This was delicious. The pumpkin flavor is not overwhelming, but it's there, in the background, along with the pumpkin pie spice. The only change I made was out of necessity - I didn't have quite enough tomato juice, so I used a little tomato sauce and water to round it out. I'll definitely be making this one again!


Incredible flavor.