In this chili, the pumpkin is a wonderful surprise! It tastes fantastic and fills the entire house with a wonderful aroma. If desired, add cheese and jalapenos as a garnish. You can also cook this dish on the stovetop. Chili would simmer for 30-45 minutes of the cooking time.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound ground beef
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon minced garlic
- ½ large onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can Great Northern beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can tomato sauce with garlic and onions
- 2 (14.5 ounce) cans petite diced tomatoes
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
Instructions
- 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.
- 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.
- Cook on Low until the chili is hot, 1 to 2 hours.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 11 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 1041 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I forgot to mention that in addition to my suggestion of adding some fresh pumpkin cubes, why not sprinkle the top with petite pumpkin seeds when serving? Amaze your guests! YUM!
I just made and it was alright but I didn’t really taste any pumpkin. There is a Im not sure how to explain it but an autumn taste. Probably from the pumpkin filling. Not earthy taste but this chilli does fit fall better than reg chilli. I found there were so many ingredients that don’t help this recipe taste better and a waste of money. Next time I will not add the canned tomatoes as I felt this was a huge waste. Definitely drain and rinse the beans otherwise the chilli will be more like soup even though other reviewers say to do this. If you really want to thin out your chilli add more pumpkin or tomato sauce. I also found I needed to up pumpkin spice to 3 tsp and more salt but this was based on my taste testing along the way.
Disappointing, strong tomato taste and negative on the pumpkin
I added a tsp of crushed red pepper flakes, 2 jalapenos, and a can of mild green chilis (to replace the green bell pepper). I also left out the can of tomato sauce with garlic and onions cause I couldn’t find any. I used ground turkey instead of beef and cooked this on the stovetop rather than a slow cooker. It’s tasty! It’s a large recipe; 10 servings would be pretty small servings, but I would call it 7-8 servings.
I made this recipe as a vegan pumpkin chili for my Granddaughter…She absolutely loved it! I let it simmer in the oven on 250, it thickened up nicely. She is asking me to make it again. I added a can of corn to the chili.
I did make some changes. We don’t like spicy food so I toned down the spicy tomato sauces. I’ll definitely make it again. It’s very good!
It was ok. I don’t think I prefer my chili to be sweet. I like it more spicier.
I made as written except used ground venison, as that’s what I had in the freezer. I did add about a cup of water, as I cooked on the stove top. A really interesting medley of flavors, hearty, thick and perfect for a snowy fall day.
Sooo good!! Great for cold fall evenings. I upped the amount of cumin and threw it in the crockpot. Really great recipe
This was the first thing that popped up on my feed one Fall day so I decided to give it a try as it sounded different. It was really good the pumpkin spice and cinnamon gave it a warm taste and the pepper gave it some spice. The pumpkin gave it a nice texture as well. I did add some cayenne for a little extra heat and used a fresh pumpkin as they’re in season here. Delicious and will definitely make again! Thank you for a great recipe!
Too much pumpkin and too bland. If I make it again, I will use half as much pumpkin and a lot more chili powder. The pumpkin makes the chili a really mushy, thick consistency. Flavor is passable but as mentioned above, truly bland so I added 2 fresh jalapeno peppers and they were barely discernable. If you like pumpkin pie with some chili beans stirred into it, you might like this better than I did. By the way, I’m from Texas where chili is pretty sacred.
This is my probably my favorite chili recipe. I’ve made it a few times now and every one loves it every time. If I were making it for just myself I would want to up the spice with added spicy chili powder at some cayenne or jalapeños, but as I’m feeding a 4 year old, as written is perfect for her.
Love this recipe!! I added a lb. of venison to it and it was delicious!! Definitely a new favorite!
I was searching allrecipes.com for ideas for my leftover pumpkin purée. I never dreamed I’d find chili! I made this for dinner tonight. My guinea pig, I mean my husband said it was the best chili he’s ever had :-). He loved the variety of flavors his very sophisticated taste buds detected. I’m not sure of the reason for 2 hours in the slow cooker except to allow the flavors to blend, but we were hungry so dug into it after 1.25 hours. It wasn’t yet warmed through, but it was mighty tasty nonetheless. This one is going in the ‘favorites’……..
Made this last year and now that it’s cold again, I cannot WAIT to roll this one out once more!
I was disappointed and won’t make it again. It turned out to be too tomato saucey. I did replace the beef with turkey and didn’t add as much spice.
I had high hopes for this since it was featured in the magazine, but it wasn’t very good. It’s pretty bland as written so I spiced it up with some Valentina hot sauce. It still wasn’t very good. I would not make it again.
Ok Not flavorful enough. Not much pumpkin or any flavor
It was ok. There was no spice whatsoever; I had to add 4-5x what was called for (and add paprika and cayenne pepper) to give it any kick. Thanks for the recipe, but I’ll stick to my own.
I made this without the hamburger. It was still really delicious. The pumpkin gives it a unique flavor; really nice. I had some tomato paste left, so I used it instead of the tomato sauce. That worked just fine. I served it over broccoli for more volume.
No bell peppers. Still good. The pumpkin is super. Makes it more like a squash/bean soup. I added shredded chicken precooked in microwave, or boil, and some chicken stock. Delicious. Perfect Fall weeknight dinner. House smelled amazing.