Easy Pumpkin Chili Recipes

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HEARTY PUMPKIN CHILI



Hearty Pumpkin Chili image

Made with chunks of pumpkin, ground pork, black beans, a bottle of beer, and plenty of spices, this hearty pumpkin chili recipe is ready in under an hour. It's even better the next day!

Provided by Aaron Hutcherson

Categories     Dinner     Soup     Stew     1-Pot     Freezer-friendly     Make-ahead

Time 1h

Yield 6

Number Of Ingredients 18

Small 1-pound sugar or pie pumpkin, or other hard winter squash
2 tablespoons vegetable oil
1 large onion, diced
2 jalapeños, seeds and ribs removed and finely diced
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon ground black pepper
3 teaspoons kosher salt, divided, plus more to taste
1 pound ground pork
2 (15.5-ounce) cans black beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (12-ounce) bottle pumpkin beer (or amber ale or lager)
Suggested toppings (to serve):
Tortilla chips
Sour cream
Chopped cilantro
Shredded cheddar cheese

Steps:

  • Prepare the pumpkin: Peel the skin from the pumpkin with a vegetable peeler. Cut it in half and scoop out the seeds. Cut away the stem, then cut the pumpkin into small bite-sized pieces. (See this guide to How to Peel A Butternut Squash ; the steps are similar.)
  • Simmer the soup: Bring the soup to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the pumpkin has cooked through and the flavors have had time to mingle, about 30 minutes. Taste and add more salt or spices if needed. (If the chili tastes a little bland, add more spices; if the chili tastes a little bitter, add more salt.)
  • Serve: Divide among bowls and serve with your favorite chili toppings. Leftovers will keep in the fridge for about a week or in the freezer for up to 3 months.

PUMPKIN CHILI



Pumpkin Chili image

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

Provided by BMWRIGHT69

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
½ cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
¼ cup white sugar

Steps:

  • 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.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 37.6 g, Cholesterol 68.6 mg, Fat 16.4 g, Fiber 9.2 g, Protein 28.2 g, SaturatedFat 6.2 g, Sodium 924.2 mg, Sugar 16.4 g

PUMPKIN CHILI



Pumpkin Chili image

This unique chili freezes well...but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! -Betty Butler, Greencastle, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 11 servings.

Number Of Ingredients 12

3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon chili powder
Optional: Corn chips and shredded white cheddar cheese

Steps:

  • In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with corn chips and cheese.

Nutrition Facts : Calories 293 calories, Fat 12g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 1034mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

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