Pumpkin Chili – Surprise them with this hearty recipe!
with recipe video
Pumpkin Chili is extra hearty with a delicious sweetness and earthy undertone that takes chili to a whole new level of good. The perfect way to knock off the chill and satisfy hungry bellies.
Be sure to sign up for my email… to get new recipes and ideas in your inbox!
Pumpkin Chili is Perfect for Fall
Pumpkin bread, Pumpkin Ice Box Cake, Pumpkin Monkey Bread, Pumpkin Pie French Toast Roll Ups, Pumpkin Butter, Pumpkin Pie…….. I hope you’re not sick of pumpkin recipes yet because I have a really delicious one for you today.
As the weather starts to cool down, it’s time for chili!! So, to start the chili season off, I thought why not marry it with pumpkin season.
Pumpkin Chili my friends, is extra hearty, delicious and rich in Vitamin A and C. Even if you’re not a fan of pumpkin, I think you’ll love this pumpkin chili.
There’s not a strong pumpkin flavor (I bet most people would never even guess pumpkin ), the canned solid pumpkin thickens the chili, giving it a subtly sweet, earthy undertone along with spices that will blow your mind.
I know once the calendar turns to September, the world is taken over by the orange-yellow fruit….or is it a vegetable? Either way, it’s pumpkin season, and there are plenty of reasons to celebrate! Pumpkin is full health benefits for our bodies, everyone should be eating it all year long. I’m game for that!!
A big pot of chili is hard to beat when you’re serving a crowd. It hits the spot and can be made ahead of time.
I made this chili recipe on the stovetop, but it could certainly be made in the slow cooker. Simply brown your meat before adding it to the slow cooker, and your house will smell amazing when your guests arrive.
WHAT ARE THE BEST KINDS OF BEANS TO MAKE CHILI?
These chili beans are perfectly seasoned, zesty and packed with protein and fiber, you could even make this a meatless chili, and not miss out on flavor.
CHECK OUT HOW EASY THIS PUMPKIN CHILI RECIPE IS TO MAKE! WATCH THE VIDEO!
click to see more of my recipe videos
HOW LONG WILL CHILI KEEP IN THE REFRIGERATOR AND FREEZER?
Chili should be refrigerated (or put in the freezer) within 2 hours of cooking. It’s best in an airtight container in the fridge for up to 3-4 days, or in the freezer for 4-6 months. This pumpkin chili recipe deserves a place in your recipe box and in your stomach!
**post may contain affilate links
LIKE THIS PUMPKIN CHILI RECIPE? PIN IT!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, home tips, creative ideas and ask questions and see what’s new with TidyMom! If you’d like to check it out, you can request to join HERE. Be sure to follow me on Instagram and tag #tidymom so I can see all the wonderful TidyMom recipes YOU make and tips YOU use!
Sign up to receive an email in your inbox for each new recipe:
- 2 pound ground beef or turkey (I used 1 pound of each
- 1 (15 ounce) can Bush's Black Chili Beans
- 1 (15 ounce) can Bush's White Chili Beans
- 1 (15 ounce) can pure pumpkin
- 3 cups V8 vegetable juice
- 1 (10 ounce) can Rotel
- 1 (4.5 ounce) can green chiles
- 1 packet of chili seasoning
- 2 tablespoons pumpkin pie spice
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- salt and pepper to taste
- In a large pot over medium heat, cook meat until brown and drain.
- Stir in remaining ingredients and seasonings. Simmer 1 hour.
Disclaimer: I grew up in a house that used Bush’s Beans. I am now fortunate to have an ongoing relationship with them as a brand ambassador for the past 5+ years. This post is sponsored by Bush’s Beans, but as always, all opinions are my own. Thanks for supporting the brands that make TidyMom possible. For more great recipes like this one, please visit their website.