The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Pumpkin Chili is the ultimate fall chili recipe. It’s hearty, comforting, and has just a touch of delicious pumpkin flavor.
It costs about $6.88 to make four servings of this chili. That works out to be about $1.72 per serving.
For more pumpkin-infused meals, try my Creamy Pumpkin Pasta with Sausage, these Proper Pumpkin Pancakes, and these Churro Waffles.
On Halloween, my kids get decked out in their favorite costumes, and this year I’m going to do the same to my recipes! Before we go door-to-door I’ll be dressing up our favorite chili recipe by adding seasonal ingredients like pumpkin!
Pumpkin season is probably best known for all the yummy pumpkin desserts. I am just as obsessed with them as you are. I even have a whole list of pumpkin desserts at the end of this post. However, if you are limiting yourself to only pumpkin desserts, then you are missing out!
Pumpkin is not just for dessert! This Pumpkin Chili is full of flavor they is so savory and filling!
The pumpkin adds a sweet and earthy flavor to traditional chili. This chili is made in thirty minutes, so it is perfect for those busy (and cold) weeknights!
Ingredients and Cost
Per Serving Cost: $1.72
Recipe Cost: $6.88
- 1 Tablespoon olive oil – $0.08
- 1 large yellow onion – $0.62
- 1 large green or red bell pepper – $0.54
- 3 large garlic cloves – $0.15
- 1 pound lean ground beef – $3.01
- ¼ cup taco seasoning – $0.27
- 1 Tablespoon chili powder – $0.08
- 15 ounce can pumpkin – $0.87
- 14.5 ounce can diced tomatoes – $0.64
- 14.5 ounce can black beans – $0.58
- 2 cups water – $0.00
- ½ teaspoon salt – $0.01
- ½ teaspoon freshly ground black pepper – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- In a large pot, saute onion, bell pepper, and garlic. Then add the ground beef to cook.
- Next, add the taco seasoning and chili powder. Then stir in the remaining ingredients.
- After boiling the chili, let it simmer for twenty minutes.
- Finally, garnish with sour cream, cheese, and pumpkin seeds and enjoy.
- When I’m looking to make this chili a little healthier, I like to use ground turkey instead of ground beef.
- Instead of canned black beans, you can use pinto beans, garbanzo beans, or even red kidney beans.
SERVE: You can leave the chili out for about two hours before it needs to be refrigerated.
STORE: Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
FREEZE: Once the chili is cooled, place it in a freezer-safe container or Ziploc bag and freeze for 2-3 months. Thaw in the refrigerator overnight or at room temperature for 5-6 hours.
RE-HEAT: Place the chili in a saucepan and heat over medium heat, stirring occasionally, until heated through.
- Measuring spoons
- Cutting board
- Chef’s knife
- Liquid measuring cup
- soup pot
- mixing spoon
Definitely! The canned version does the work for you but gives you the same great taste as a fresh pumpkin. Avoid the hassle of cleaning and roasting a whole pumpkin for this recipe, and buy the can instead.
In this recipe, it is the pumpkin! Adding pumpkin creates a sweet and earthy flavor in the pumpkin that is unique to other chili recipes.
More Pumpkin Recipes
- Baked Pumpkin Donuts
- Pumpkin Whoopie Pies
- Churro Waffles
- Homemade Pumpkin Pie Spice
- Pumpkin Cupcakes with Marshmallow Buttercream
- Easy Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Delight
- Honey Kissed Pumpkin Cake
- Pumpkin Blossom Cake
- Pumpkin Snickerdoodles
Pumpkin Chili Recipe
- 1 Tablespoon olive oil
- 1 large yellow onion diced
- 1 large green or red bell pepper diced
- 3 large garlic cloves minced
- 1 pound lean ground beef
- ¼ cup taco seasoning
- 1 Tablespoon chili powder
- 15 ounce can pumpkin
- 14.5 ounce can diced tomatoes
- 14.5 ounce can black beans rinsed and drained
- 2 cups water
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Sour Cream
- Shredded Mexican Cheese
- Pumpkin seeds shelled and roasted
- In a large pot over medium heat, heat oil.
- Add onion, bell pepper, and garlic to the pot. Sauté until onions turn opaque and begin to brown on edges, about 4 minutes.
- Add ground beef, and using the back of a wooden spoon, break the meat apart into chunks.
- Cook ground beef until browned, about 5-8 minutes.
- Add taco seasoning and chili powder. Cook until fragrant, about 1 minute.
- Stir in pumpkin, tomatoes, black beans, water, salt, and pepper.
- Increase the temperature to medium-high and bring to a boil.
- Reduce heat and simmer for 20 minutes or until desired consistency is reached.
- Garnish with sour cream, cheese, and pumpkin seeds. Serve.
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Glad you like the recipe!
I have been wishing I had a chili recipe incorporating pumpkin and you provided one. I can barely wait to give it a go. But alas I already grocery shopped this week and because of the dratted virus that’s all I get. Next wee for sure.
P.S. thanks for using an entire can of pumpkin recipes that only use part of a can drive me batty.
Suzie, I hope you like the recipe! 🙂 Also, I right there with you when recipes don’t use the entire can of pumpkin!