Easy Pumpkin Chili Recipe

Chili is a staple in our house come fall/winter time. A huge perk is any dinner I can make in the crockpot. It’s so convenient to start in the middle of the day after school drop-off and not have to worry about it again until dinner time! This chili recipe feeds about 8-10 people so it’s perfect if you want to invite friends over or have plenty of leftovers!


Funny story, Ethan and I when we first started dating would go to Trader Joes and buy the vegetarian chili (because I was a vegetarian at the time) and the Trader Joes cornbread and eat it ALLLLL the time! I was more obsessed with the cornbread more than anything but it was so good together. And yes this was canned chili.


So since having kids I have been more of the Suzy Homemaker mom and I do enjoy making things from scratch more than I have ever in my life. No more canned chili for us!! haha kidding! I have now perfected our Winter Chili Recipe and thought I would spice things up for fall and make a Pumpkin Chili Recipe! Let me tell you this was a hit! Everyone loved it and lest just say the baby ate seconds!!!!  


Pumpkin Chili Recipe

  • 2tbs Olive Oil
  • 1 Large Onion
  • 2lbs  beef or turkey
  • 1 (15 oz) Can Dark Kidney Beans
  • 1 (15 oz) Can Light Kidney Beans
  • 2 (14.5oz) Cans Diced Tomato
  • 1 (14.5) Can Pumpkin
  • 1 (8oz) Can Tomato Sauce
  • 1/2 Cup Water or Beef Broth
  • 2tbs Minced Garlic
  • 2tbs Chili Powder
  • 3 tsp Ground Cumin
  • 2tsp Paprika
  • 2tsp Cheyenne (optional)
  • 1tsp Sugar
  • Salt and Pepper To Taste

Top with shredded cheese, sour cream, or corn bread!

In a large pan, heat olive oil on medium heat. Add diced onion until completely sautéed then add garlic and stir for one more minute. Place in crockpot. In the same pan cook up ground meat completely and then add to the crockpot. Add the remaining ingredients to the crockpot and mix together. Cook on high for 4 hours or low for 8 hours. 



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