How to make it

  • In a large pot, brown ground beef. Drain off fat. Add onion, bell pepper and garlic; cook, stirring frequently until vegetables are tender. Add tomatoes, pumpkin, tomato sauce, chiles, beans, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Simmer for 30 minutes. Note: I like a thick chili you can eat with a fork. Feel free to add water for a more soup like consistency.

Reviews & Comments 2

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    " It was good "
    pointsevenout ate it and said...
    Good chili.
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    " It was excellent "
    bakerme ate it and said...
    Other than the addition of pumpkin, this chili recipe is almost identical to my tried and true recipe, so I am rating it based on that. My recipe doesn't use bell pepper or chilies, but does call for brown sugar and vinegar. All of the other ingredients are the same. Since my recipe makes half as much chili, I only added 1/2 C. pumpkin to the mix. We couldn't taste it at all (and we tried!) and it definitely made the chili thicker. That's a plus for us because we like thick soups, stews, and chili that you practically need a fork to eat! Thanks for sharing the idea of making this healthy addition to a favorite recipe, DIZ! Added to the I Made It II group on October 24, 2016: Pumpkin Chili
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    " It was excellent "
    Cosmicmother ate it and said...
    This is very tasty, and just like you say--No one would know there was pumpkin in it! Perfectly seasoned and spiced, and very filling. I will definitely make it again! :)
    more in IMI: Pumpkin Chili
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  • mommyluvs2cook 3 years ago
    I love finding new ways to use pumpkin...this looks fantastic Diz!
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  • MissouriFarmWife 3 years ago
    This looks great. I like using venison and fresh produce.
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