I know what some of you might be thinking…Pumpkin + Chili?!?! Have I lost my mind? That’s about the reaction I got from my husband when I told him I was making chili for dinner (for guests) and sent him to the store for pumpkin. He also announced to our dinner guests after I told them we were having Pumpkin Chili that “this could be an epic fail”. Thanks for your vote of confidence sweetie. The dinner guests loved my Pumpkin Chili Soup and so did my husband and it’s definitely a recipe we’ll make again. The unique flavor combination comes together for a perfect fall chili.
Pumpkin Chili Soup Recipe
Ingredients:
- 3 lbs lean ground beef
- 30 ounces canned pumpkin puree
- 46 ounces vegetable juice
- 30 petite diced tomatoes
- 20 ounces diced tomatoes with green chilies
- 16 ounces black beans – drained and rinsed
- 40 ounces light red kidney beans – drained and rinsed
- 1 medium red onion – diced
- chili powder to taste
- cumin to taste
- red pepper flakes to taste
- garlic powder to taste
- salt & pepper to taste
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp of cloves
- pinch of ginger
- pinch of all spice
How To Make Pumpkin Chili Soup:
Brown the ground beef in a large skillet. Drain and rinse and return to the pan. Season with the chili powder, cumin, red pepper flakes, garlic powder, salt and pepper.
While the ground beef is browning, pour the pumpkin into a large stock pot. Over a low heat, stir in the cinnamon, nutmeg, cloves, ginger, and all spice. Add 1/2 of the vegetable juice and stir until smooth.
Add the diced tomatoes and the the beans to the pumpkin mixture.
Once the beef is cooked through and seasoned, add the diced onion and continue cooking until the onion is tender.
When the onion is tender add the beef to the tomato, bean, and pumpkin mixture. Stir in the remaining vegetable juice and simmer over low/medium heat until you are ready to serve the pumpkin chili soup. You can serve as is or garnish with chopped chives, grated cheddar, and/or sour cream.
Printable Pumpkin Chili Recipe
Hearty Pumpkin Chili Soup Recipe
Ingredients
- 3 lbs. ground beef
- 30 oz. pumpkin puree
- 46 oz. vegetable stock
- 2 cups cherry tomatoes, diced
- 20 oz. diced tomatoes with green chilies
- 16 oz. black beans, drained and rinsed
- 40 oz. light red kidney beans, drained and rinsed
- 1 medium red onion, diced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp of cloves
- 1/4 tsp of ginger
- 1/4 tsp of all spice
Instructions
- Brown the ground beef in a large skillet. Drain and rinse and return to the pan. Season with the chili powder, cumin, red pepper flakes, garlic powder, salt and pepper.
- While the ground beef is browning, pour the pumpkin into a large stock pot. Over a low heat, stir in the cinnamon, nutmeg, cloves, ginger, and all spice. Add 1/2 of the vegetable juice and stir until smooth.
- Add the diced tomatoes and the the beans to the pumpkin mixture.
- Once the beef is cooked through and seasoned, add the diced onion and continue cooking until the onion is tender.
- When the onion is tender add the beef to the tomato, bean, and pumpkin mixture. Stir in the remaining vegetable juice and simmer over low/medium heat until you are ready to serve the pumpkin chili soup. You can serve as is or garnish with chopped chives, grated cheddar, and/or sour cream.
Nutrition Facts
Hearty Pumpkin Chili Soup Recipe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 1415.82 kcal | |
| % Daily Value* | ||
| Total Fat 6.15 g | 9.2% | |
| Saturated Fat 1.15 g | 5% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 957.76 mg | 39.9% | |
| Total Carbohydrate 260.03 g | 86.7% | |
| Dietary Fiber 67.44 g | 268% | |
| Sugars 16.01 g | ||
| Protein 91.49 g | ||
| Vitamin A 137.7 µg | Vitamin C 45.76 mg | |
| Calcium 484.89 mg | Iron 27.08 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
This would be pumpkin chili soup would be great to add to your Thanksgiving meal planning. Something easy to put in the slow cooker for the busy days before the holiday when there is so much cooking to do! I know that here in Michigan, November also means hunting season and this would be a great soup to have on hand for the hunters in your house. If you have extra leftover, you can always freeze bean soup.
Don’t you just love pumpkin this time of year? It is so full of flavor and nutrition. Do you have a favorite, unique chili recipe?
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Anjali @ Vegetarian Gastronomy says
I’ve never had pumpkin in chili before but it sounds like it would be the perfect addition!!
Diana says
That’s an interesting recipe! I would really love to try this as I like chili and I like pumpkin!
Lisa | Garlic and Zest says
This just sounds so hearty and healthy! I love chili — especially with beans!
J @ Bless Her Heart Y'all says
Sounds like a very delicious twist on an old time comfort food. Nothing like a tasty stick-to-your-rubs meal that includes yummy pumpkin! 🙂
valentina says
What a delicious fall/winter flavor combination! Yum!
Linda @ Food Huntress says
I would never have thought of putting pumpkin in chili but it’s an idea that I would like to try!