Chunky Pumpkin Chili

Chunky Pumpkin Chili

14 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  Inspired by Home Cooks

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

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Adjust Servings

Original recipe yields 8 servings



  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® Granulated Sweetener. Simmer 1 hour.

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Reviews (14)

Rate This Recipe


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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 31.4 g
  • 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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Simmered Cranberry Pork Chops


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Japanese Green Beans with Beef