Pumpkin Chili

This recipe has been featured in a post on The Recipe Girl blog: Pumpkin Chili (and Pumpkin Cornbread, of course!)

Yield: 4 servings

Prep Time: 20 min

Cook Time: 20 min

Pumpkin Chili

The pumpkin adds a smooth, velvety texture.


1 pound ground beef
1 cup chopped onions
1 cup chopped green bell peppers
1 clove garlic, minced
2 (14 1/2 ounce) cans diced tomatoes
1 cup unsweetened pure pumpkin pureé
1 Tablespoon ground chili powder
1 teaspoon ground cumin seed
1/2 teaspoon ground black pepper
dash of salt
1/2 cup grated cheddar cheese
1/2 cup sour cream


1. Heat a skillet to medium-high heat. Brown ground beef in large sauté pan with onion, green pepper and garlic. Spoon off grease.

2. Return to heat and add tomatoes, pumpkin, chili powder, cumin, pepper and salt. Mix well. Cover and simmer for 20-30 minutes.

3. Serve topped with cheese and sour cream.


*Lighten this up by using lean ground beef, low fat cheddar and light sour cream.
*Serve this chili with pumpkin cornbread!

Source: RecipeGirl.com

4 Responses to “Pumpkin Chili”

  1. postedMar 7, 2010 6:57 PM

    I use pork and turkey instead of beef just a personal preference and I add a half cup of natural peanut butter to my chili along with the pumpkin.

    Lori, yours looks great! I am enjoying your site very much.

  2. postedOct 25, 2011 9:10 AM

    I added Chipolte Peppers in this as well… with adobe sauce…. Only 1 if more makes it to spicey for my family. but adds dept to the chili.

  3. postedJan 13, 2012 8:22 PM

    This sounds so good. I think I’ll just swap ground turkey in for the beer.

  4. postedOct 7, 2012 12:14 PM
    Aimee B.

    I made mine just like the recipe and I’m letting it sit in the Crock Pot for about 4 hours on high. I’m really looking forward to tasting it!

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