This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Thick, hearty Pumpkin Chili is a delicous fall twist on the classic favorite, perfect for game day, by the bowl, on hot dogs or atop a bed of fries.
Whip up a batch of this hearty Pumpkin Chili, it’is loaded with ground meat, kidney beans, tomatoes; made extra thick with the addition of pumpkin puree. I like mine topped with a generous helping of shredded white cheddar cheese, Cabot White Oak Cheddar is my personal favorite. Served with crackers, cornbread or a big scoop of sour cream, this Pumpkin Chili is sure to quickly become a favorite dish.
Just in case you missed Monday’s post, you’re going to want to pop over and check out these Pumpkin Peanut Butter Cups, trust me! Plus while you’re at it, enter for a chance to win a sweet prize pack from the official Pumpkin Week sponsors, Dixie Crystals, Cabot Cheese, and Eggland’s Best. I hope you get a chance to try this tasty Pumpkin Chili soon, enjoy!
Pumpkin Chili
Prep
Cook
Total
Yield 8-10 servings
Ingredients
- 1 Tbs oil
- 1/2 c sweet onion, diced
- 1 lb ground meat, I prefer turkey
- 1 Tbs fine sea salt
- 1 Tbs chili powder
- 1 Tbs brown sugar, I used Dixie Crystals
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 15 oz can pumpkin puree
- 15.5 oz can dark red kidney beans, drained and rinsed
- 15.5 oz can light red kidney beans, drained and rinsed
- 14.5 oz can fire roasted diced tomatoes
- 3 1/2 c water
- 1 c shredded cheddar cheese, for topping - I like Cabot White Oak Cheddar
Instructions
- In a large pot over medium high heat add the oil and onion and cook 3 minutes, then add the ground meat and cook until browned.
- Add the remaining ingredients in the order listed and cook over medium low heat for 15 minutes, then simmer over low heat for an additional 15 minutes.
- Serve warm with shredded cheese and other favorite toppings.
- Store any leftover chili in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Courses Dinner
Cuisine American
Don’t forget to check out today’s #PumpkinWeek Recipes:
Beverages:
Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections
Savory:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Spiced Cookies from April Golightly
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Perfect for the next tailgate party.