Spicy Bacon Pumpkin Chili Recipes

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PUMPKIN CHILI



Pumpkin Chili image

We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.

Provided by Sommer Collier

Categories     Healthy     Soup

Number Of Ingredients 15

2 pounds ground pork, (or ground chicken)
1 large sweet onion, (peeled and chopped)
1 large red bell pepper, (seeded and chopped)
3 garlic cloves, (minced)
2 chipotle peppers in adobo sauce, (chopped)
29 ounces 100% pure pumpkin puree ((1 can))
2 bottles hard cider, (gluten-free (12-ounce bottles))
2 cans kidney beans, (drained (15-ounce cans))
1 cup chicken broth
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground cinnamon
1-2 bay leaves
Optional Toppings: sour cream, (cilantro, red onion)

Steps:

  • Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
  • Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
  • Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if deserved.

Nutrition Facts : ServingSize 1.5 cups, Calories 335 kcal, Carbohydrate 7 g, Protein 20 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 800 mg, Fiber 2 g, Sugar 3 g

SPICY PUMPKIN CHILI



Spicy Pumpkin Chili image

The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.

Provided by Daisy K

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

Time 1h30m

Yield 10

Number Of Ingredients 18

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

Steps:

  • 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 271.4 calories, Carbohydrate 36 g, Cholesterol 28.4 mg, Fat 6.4 g, Fiber 11.2 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 1040.7 mg, Sugar 6.5 g

SPICY BACON PUMPKIN CHILI



Spicy Bacon Pumpkin Chili image

Provided by My Food and Family

Categories     Soup Recipes

Time 4h

Number Of Ingredients 22

1/2 pound bacon
1 pound ground beef
1/2 pound cut up steak
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can cannelloni beans, drained and rinsed
1 can (8 ounce) tomato sauce
1 can (4 ounce) tomato sauce with garlic and onions
2 cans (14.5 ounce each) petite diced tomatoes
1 can (14.5 ounce) fire roasted diced tomatoes
1 can (15 ounce) pumpkin puree
2 teaspoon s pumpkin pie spice
2 teaspoon s chili powder
1 teaspoon ground cumin
Bacon salt
Cheese
1 cup croutons

Steps:

  • Heat a large skillet over medium-high heat; cook bacon and remove.
  • In the same pan cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Cook steak same way and remove from heat and set aside.
  • 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, cannelloni 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 Bacon Salt. Stir in the ground beef mixture.
  • Cook on Low until the chili is hot, 1 to 2 hours. Add more Bacon Salt to taste if desired. Serve topped with crispy bacon, cheese & croutons.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPICY SAUSAGE PUMPKIN CHILI



Spicy Sausage Pumpkin Chili image

After Thanksgiving, I always have a ton of pumpkin to deal with. Usually, I puree and can it. Here's a quick and easy recipe to help use the excess! Top with sour cream and serve with fresh bread.

Provided by JORDANTHEGIRL

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 44m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
1 onion, minced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 pound Italian sausage, casings removed
1 (15 ounce) can kidney beans
1 (8 ounce) can chopped mushrooms, drained and rinsed
2 cups canned pumpkin puree
¼ cup milk
salt to taste
½ cup grated Cheddar cheese

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin; cook and stir until fragrant, about 2 minutes. Add sausage; cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.
  • Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt; scatter Cheddar cheese on top.

Nutrition Facts : Calories 576.9 calories, Carbohydrate 40.2 g, Cholesterol 79.2 mg, Fat 34.8 g, Fiber 15 g, Protein 29.8 g, SaturatedFat 15 g, Sodium 1630.5 mg, Sugar 9.4 g

SWEET 'N' SPICY BACON



Sweet 'N' Spicy Bacon image

Chili powder, cayenne and curry add an unexpected flavor twist to the taste-tempting bacon. With a touch of cinnamon and maple syrup, the well-seasoned strips complement just about any breakfast, brunch or BLT. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon curry powder
1/8 teaspoon ground cinnamon
8 bacon strips
3 tablespoons maple syrup

Steps:

  • Combine the seasonings; sprinkle over both sides of bacon. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake at 450° for 10 minutes., Drizzle with 1 tablespoon syrup. Turn bacon and drizzle with remaining syrup. Bake for 6-10 minutes longer or until browned. Remove to paper towels. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 210mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.

SPICY PORK AND BACON CHILI



Spicy Pork and Bacon Chili image

This is a full flavor chili! Don't omit the brewed coffee, it adds flavor to the chili... serve with sour cream and cheddar cheese on the side. This is even better if made a day ahead, the flavors really intensify.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb sliced bacon (can use a little less)
1 (4 lb) pork shoulder, cut into 1-inch cubes
2 onions, chopped
1 -2 fresh jalapeno chilie, seeded and chopped
2 tablespoons chopped fresh garlic (heaping tablespoons)
2 teaspoons dried oregano (rubbed between fingers to release flavors)
1/3 cup chili powder (yes 1/3 cup, or to taste)
1 tablespoon cumin (can use more)
1/4 teaspoon cayenne pepper
1 (14 ounce) can beef broth
1 cup brewed coffee
1 cup water
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans red kidney beans, rinsed and drained
salt and pepper
sour cream
shredded cheddar cheese

Steps:

  • Cook the bacon in a large pot over medium heat until crisp; transfer to paper towels.
  • Drain about half of the bacon fat and leave the rest in the pot.
  • Season the cubed pork with salt and pepper.
  • Add to the pot and brown on all sides; then transfer to a plate.
  • Add in onion, garlic, oregano and jalapenos, and saute until the onions are soft, stirring often (about 3-4 minutes).
  • Add in the chili powder, cumin and cayenne pepper; stir for 1 minute.
  • Return the pork and bacon back to the pot along with any juices from the plate.
  • Add in broth, coffee, water and tomatoes; mix to combine.
  • Simmer uncovered, stirring occasionally until pork is very tender (about 2 hours).
  • Season with salt and pepper to taste.
  • Stir in the beans towards the end of cooking.
  • Serve with sour cream on the side.

Nutrition Facts : Calories 1036.5, Fat 68.8, SaturatedFat 23, Cholesterol 200.1, Sodium 1276.2, Carbohydrate 44.3, Fiber 13.8, Sugar 5.7, Protein 60.6

SPICY PUMPKIN AND BACON QUESADILLAS



Spicy Pumpkin and Bacon Quesadillas image

Discover the savory side of pumpkin with Spicy Bacon and Pumpkin Quesadillas. Cook the pumpkin until tender and serve it in quesadillas with melty habanero cheese and bacon. You'll want to make pumpkin quesadillas every night this fall.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 2 servings

Number Of Ingredients 6

2 cups cut-up peeled fresh pumpkin (1/2-inch pieces)
4 green onions, thinly sliced, divided
2 flour tortillas (8 inch)
1/2 cup KRAFT Shredded Hot Habanero Cheese
4 slices OSCAR MAYER Bacon, cooked, cut in half
2 Tbsp. sour cream

Steps:

  • Cook pumpkin in large skillet sprayed with cooking spray on medium heat 10 min. or until tender, stirring frequently. Add half the onions; cook and stir 1 min.
  • Top each tortilla with half each of the cheese, pumpkin mixture and bacon; fold in half. Add to same skillet.
  • Cook 2 min. on each side or until golden brown on both sides. Cut in half. Transfer to plates; sprinkle with remaining onions. Serve with sour cream.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

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