Spicy Pumpkin Chili

85 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Daisy K
Recipe by  Daisy K

“The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
  2. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
  3. Cook on Low until the chili is hot, 1 to 2 hours.

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Reviews (85)

Rate This Recipe
Menwith Hill'er Back Home !!
70

Menwith Hill'er Back Home !!

Great recipe – however – I think there is a typo in the ingredient list: the 1 4-ounce can of “tomato sauce with garlic and onions” – I am convinced that was supposed to read tomato “PASTE” (and that is what I used) – since I don’t think tomato sauce comes in 4-ounce cans (the tomato paste – to my knowledge – only comes in 6-oz. cans). Ok – I made a few changes – instead of a green pepper – I used a drained and rinsed can of diced green chilies. I didn’t have fired roasted diced tomatoes – so I used 3 regular cans of diced tomatoes and added 1 tsp. of smoked paprika. I also added 2 tbsp. of brown sugar. On the preparation front – I cooked the pepper flakes, onion, red pepper, and garlic in a saucepan and added a bottle of beer. Once those were soft – I used a slotted spoon to transfer them to the slow cooker – then cooked my pound of ground bison in the remaining beer liquid. Once that was browned completely – all the liquid was gone – made for added layers of flavor! Thanks for the great recipe!!!

Sookie
61

Sookie

This was very good, but I think there are a couple of things that improve it: 1) use fresh garlic and press it rather than using minced from a jar 2) don't drain the beans! It made for a soupier chili. 3) Add a dash or two of Tabasco at the end. This chili is rather sweet and that helped to counter act. This was great with Vegan Agave Cornbread Muffins!

maccordeiro
36

maccordeiro

I made this chili as suggested it was very good when I came across this recipe I new I had to try it just because I never thought of putting pumkin into chili all my friends love chili and thought this one was very good When I was cooking this the house had a lite pumkin smell it was nice and will make this again in the future thanks

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 36 g
  • 12%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

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Pumpkin Chili