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Spicy Pumpkin Chili

Rated as 4.42 out of 5 Stars
32

"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."
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Ingredients

1 h 30 m servings 271
Original recipe yields 10 servings

Directions

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  1. 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.
  2. 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.
  3. Cook on Low until the chili is hot, 1 to 2 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 271 calories; 6.4 36 18 28 1041 Full nutrition

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Reviews

Read all reviews 160
  1. 211 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Great recipe – however – I think there is a typo in the ingredient list: the 1 4-ounce can of “tomato sauce with garlic and onions” – I am convinced that was supposed to read tomato “PASTE” (an...

Most helpful critical review

I was disappointed with this recipe. I didn't taste the pumpkin at all, and the flavor was bland. I used the amount of spice indicated in the recipe (and yes, my spices are fresh and have not be...

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Great recipe – however – I think there is a typo in the ingredient list: the 1 4-ounce can of “tomato sauce with garlic and onions” – I am convinced that was supposed to read tomato “PASTE” (an...

This was very good, but I think there are a couple of things that improve it: 1) use fresh garlic and press it rather than using minced from a jar 2) don't drain the beans! It made for a soupie...

I made this chili as suggested it was very good when I came across this recipe I new I had to try it just because I never thought of putting pumkin into chili all my friends love chili and thoug...

Overall, this was pretty darn good! I haven't had a chance to try pumpkin chili yet, so I was surprised by what a delcious flavor this added to the chili. It made it taste earthy and just slig...

I love this chili! I did make a few slight changes to the recipe by using turkey instead of beef and doubling the chili powder and adding cayenne pepper. I shared it with friends and everyone lo...

Finally I had cool enough weather to try this chili recipe last night. I pretty much made just as written, my changes were to use garden fresh chili pepper and two jalapeño peppers in lieu of th...

This was really good! I made one minor change to ensure my family would eat it. I only used great white northern beans and black beans since my kids don't care for kidney. I drained the beans...

This really wasn't very spicy but worked for me as I was making this for a daycare chili cookoff. I chose this because it sounded different from the norm. I did use about 1.75 pounds of ground...

WOW this was so good ,the smell really reminded me of a crisp fall day. I did halve the pumpkin puree,the pie spice , chili and cumin to be on the safe side (fussy hubby) .well into his second b...