Pumpkin Chili

Pumpkin Chili

Delicious pumpkin chili warms the soul and satisfies a hungry crowd.  The pumpkin adds a subtle sweetness to the chili that will make your taste buds dance.

On Halloween we usually love a big bowl of warm chili. Especially here in Utah because it is usually cold on Halloween night. We have changed things up around here for the past couple of years and have made PUMPKIN CHILI instead, and let me tell you it is AMAZING.

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This pumpkin chili is extra hearty with an earthy undertone and sweetness that takes it to a whole new level.  Even if you don’t like pumpkin, I bet you will like this chili.  Most people can’t even tell there is pumpkin in it.  My brother-in-law Ray doesn’t even like chili and he came over the other day and ate three bowls of it.

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The great thing about a big pot of chili is that it can feed a crowd, just what you need on a busy Halloween night.  I can’t wait to have it tomorrow night with a side of pumpkin corn bread.  Yes…pumpkin cornbread…with honey cinnamon butter.  It will knock your socks off.  Go to my post on the cornbread HERE.

This does make a big ‘ol pot of chili so if you have leftovers, put it into some freezer bags and freeze.

Don’t forget to pin the recipe for later and follow me on Pinterest and Instagram.  I love new friends.

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Pumpkin Chili
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 1.15 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 1.15 hours
Servings
people
Ingredients
Instructions
  1. In large pot, cook beef and onion over medium heat until no longer pink; drain.
  2. Stir in remaining ingredients, add water if desired to reduce thickness.
  3. Bring to boil.
  4. Reduce heat and simmer 1 hour.
  5. Serve and top with your favorite toppings. Sour cream, cheese, etc.
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PC: Sodapop Photography

Adapted from Tidy Mom
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Pumpkin Chili
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