When I cook with pumpkin I mainly stick with the sweets category. Can you think of ONE savory dish that includes pumpkin (pumpkin chili doesn’t count)?? My top thoughts are:
1. pumpkin spiced chai
2. pumpkin donuts
3. pumpkin pancakes
4. pumpkin cupcakes
Nothing even close to the savory side. So when I was flipping through the latest copy of AllRecipe magazine and saw a recipe for the chili I was intrigued. Why shouldn’t pumpkin be aloud in the savory side of cooking? So I rolled up my sleeves and tested it out. With a few modifications of course.
My husband wasn’t super excited about a sweet chili. He was convinced that it was going to be horrible. Especially with the hint of pumpkin. Luckily I got him to taste a small bite before we dished it up and he fell in love. It helped that our house smelled amazing from the chili simmering for a few hours. This is the perfect fall recipe!
Is anyone else wondering about these super adorable mini baker pots?? I originally saw them on Where Women Cook when my friend Stephanie posted some delicious looking easy mexican rice and just knew that I had to have them! Just thought I’d throw in a quick shout out to Create-Ologie and say thank you for such a fun product!
Pumpkin Chili
Ingredients
- 1 lb. ground beef
- 1 tsp. red pepper flakes
- 1 tsp. garlic minced
- 1/2 large onion diced
- 1 green pepper chopped
- 1 red pepper chopped
- 1 15 oz can kidney beans
- 1 15 oz can black beans
- 1 15 oz can great northern beans
- 2 28 oz cans fire roasted diced tomatoes
- 1 15 oz can pumpkin puree
- 2 tsp. pumpkin pie spice
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- sour cream
- cheese
- green onions
Instructions
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Cook your beef in a medium sized skillet until just browned. Add the red pepper flakes, garlic, and onion. Cook for 5 minutes. Stir in the peppers. Cook an additional five minutes.
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Drain the kidney, black, and great northern beans. Rinse well. Pour into a slow cooker along with the diced tomatoes (un-drained), pumpkin, pumpkin pie spice, chili powder, cumin, and salt. Stir in the beef mixture. Cook on high for two hours or until heated through.
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Serve topped with sour cream, cheese, and green onions.
Ashlee says
October 7, 2013 at 1:19 amMmmm we love pumpkin, I have a few pumpkin recipes I have to make and share this month too!
Yvonne says
October 7, 2013 at 8:04 amPumpkin chili? Who would have thought! I can’t even think of any other savory chili recipe – I bet this was great!
marissa | Rae Gun Ramblings says
October 7, 2013 at 9:05 amoh man that sounds delicious
aimee @ like mother like daughter says
October 7, 2013 at 9:38 amMmm I made pumpkin chili for dinner last night, but yours looks so great I might have to try making it again. (Ps. Ours was delicious and we too were totally surprised) and yes, I love that pot!
meghan says
October 20, 2014 at 11:53 amDoes this get thick in the crock pot or is it watery?
Joslyn says
October 27, 2014 at 6:04 pmI live in Australia and we cook with pumpkin all the time – pumpkin and spinach curries, pumpkin soups, pumpkin in salads…
Would you be able to send a modification of this recipe using fresh, JAP or butternut pumpkin (squash) instead of canned pumpkin, which they don’t sell here? Thanks!