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pumpkin chili

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Comforting and non-traditional, this recipe is incredibly flavorful! It’s a great one-pot meal that you’ll love to make often.

yield 8 servings
prep time 10 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For pumpkin chili

  • 1 Tbsp
    olive oil
  • 1 1/2 lb
    ground beef
  • 1 lb
    hot italian sausage
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 c
    yellow onions, chopped
  • 1 c
    red peppers, chopped
  • 1 c
    orange peppers, chopped
  • 1 c
    poblano peppers, chopped
  • 5 lg
    cloves garlic, pressed
  • 1 can
    (15 oz.) red kidney beans, rinsed and drained
  • 1 can
    (15 oz.) black beans, rinsed and drained
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    ground cumin, or more to taste
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    smoked paprika
  • 1 Tbsp
    brown sugar
  • 1/2 Tbsp
    dried oregano leaves
  • 1/2 Tbsp
    hot sauce such as frank's
  • 1 can
    (29 oz.) pumpkin purée "minus" a 1/4 cup
  • 1 can
    (15 oz.) fire-roasted tomatoes
  • 1 can
    (10 oz.) rotel tomatoes
  • 1 can
    (4 oz.) diced green chilies
  • 1 c
    low-sodium beef broth

How To Make pumpkin chili

  • 1
    In a Dutch oven over medium-high heat, add oil. When it gets hot, add ground beef and hot Italian sausage; season with black pepper. Cook the meat until almost brown, about 4 minutes, breaking it into small pieces.
  • 2
    Transfer the meat to a bowl using a slotted spoon; set aside.
  • 3
    Reduce the accumulated liquid from the pot down to ¼ cup.
  • 4
    Add onions and sauté them for about 3 minutes.
  • 5
    Add red peppers, orange peppers and poblano peppers; sauté for 2 minutes.
  • 6
    Add pressed garlic and sauté for only 1 minute.
  • 7
    Add red kidney beans, black beans and return the meat with any accumulated juices; stir to combine.
  • 8
    Add chili powder, ground cumin, Worcestershire sauce, smoked paprika, brown sugar, dried oregano leaves, and hot sauce; stir well.
  • 9
    Add pumpkin purée, fire-roasted tomatoes, Rotel, green chilies and beef broth.
  • 10
    Mix the ingredients in, reduce the heat to medium-low and let it simmer gently for 1 hour, stirring often.
  • 11
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/TaM4XwVjTpY
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