Pumpkin Chili

Pumpkin Chili

213 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  BMWRIGHT69

“My hometown has a pumpkin festival every year and this is one of the recipes our family enjoys.”

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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 sugar. Simmer 1 hour.

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Reviews (213)

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I used this recipe when I was throwing a chili cookoff at my house and I decided to compete in the "Most Interesting Ingredient" category. This was a wonderful recipe, but I did change it: I used a large can of pumpkin, I substituted black beans, I added approx. 1/4 cup chili powder and doubled the cumin and added approx. 1/4 cup sugar. I actually won my own chili competition with this recipe! It's wonderful! (but some of the best recipes are ones that you alter to fit your own style!)



My potluck guests loved this chili. I used 1 1/2 lbs hamburg instead of 2 lbs, added 2 15 oz cans of black beans and an additional can of kidney beans (drained), an entire 15 oz can of pumpkin puree, omitted the sugar and added 2 tsp cumin and 2 tsp cayenne. This was fabulous chili! Thanks so much for the recipe, Teresa.



I won an "Iron Chef" competition with this (the secret ingredient had to be pumpkin - was totally unique!) Did add a few things though - 2 cloves minced garlic FULL can of the pumpkin puree "dash" of kosher salt and a lot more chili powder ....delicious and unique!

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Amount Per Serving (8 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 37.6 g
  • 12%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 924 mg
  • 37%

Based on a 2,000 calorie diet



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Award Winning Chili


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Pumpkin Turkey Chili