Want to be a little brave with your chili? My son doesn’t eat any beans, and I had to get a little creative with adding fiber to our chili without adding beans. Gabe ended up eating two large bowls, and I loved the hint of flavor that the pumpkin added. Please don’t try to use canned pumpkin in the recipe. I won’t be blamed for the texture or flavor if you used canned instead of fresh roasted pumpkin because I told you not to use canned pumpkin purée. This Pumpkin Chili recipe is handy when you get a larger cooking pumpkin and you don’t need to make 6-7 pumpkin pies.
I actually left the pumpkin in this recipe a little chunkier than usual because I wanted it to be visible in photographs. I really prefer for it to be cut into 1/2 inch to 3/4 inch cubes.
So can you use canned puréed pumpkin? No, I repeat please don’t.
Jeremy planted pumpkins this year, and we ended up with more than we could eat and give away to family. I’ve been processing pumpkin to put in the freezer and making pumpkin everything. We ended up making a few pies out of a pumpkin I roasted, and I didn’t want the rest to go to waste.
There’s nothing else out of the ordinary about this chili other than the pumpkin; I paired it with my usual sweet-spicy style chili recipe.
- 2 cups diced fresh roasted pumpkin
- 1½ lbs ground beef
- 1 medium sweet onion finely diced
- 1 clove garlic
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 1 can diced tomatoes
- 2 cups water
- 3 tablespoons tomato paste
- 1 tablespoon olive oil
- Salt & Pepper to taste
- Brown ground beef in a dutch oven or similar pot over medium heat until done
- Drain excess fat from beef and set the beef aside
- Heat olive oil in the same pot
- Brown the onions and garlic, onions should start to become transparent
- Add the ground beef, tomato paste and diced tomatoes to the onions and garlic.
- Add water and mix well.
- Mix in pumpkin
- Add remaining spices and mix until well combined
- Bring to a low boil over medium heat until chili starts to thicken
- Reduce heat to low, and simmer covered for 15-20 minutes
- Stir occasionally
- Serve with cornbread, sour cream, and shredded cheddar cheese
Do you love pumpkin? Do you run to get a pumpkin spice latte on Sept 1? Have you ever eaten pumpkin chili? If you haven’t, I hope you’ll be a little adventurous and check out this recipe,