Pumpkin Chili

November 15, 2017

Pumpkin Chili

Beat this rainy week by staying warm and full with this "stick-to-your-bones" chili that will please everyone in the house. Making it for a vegetarian household? Switch up the lean ground pork for ground round and button mushrooms (don't forget the butter!). This dish is also relish with ground beef or turkey. Yum!.

Pumpkin Chili



  • 1 Lb. Lean Ground BC Pork
  • 1 medium Onion, chopped
  • 1 Green Bell Pepper, diced
  • 2 (28 ounce) cans diced Tomatoes with juice
  • 1/2 can Tomato Paste
  • 2 (15.25 ounce) cans Black Beans, drained
  • 1 (15 ounce) can Pumpkin Puree
  • 4 tbsp. Chili Powder
  • 2 tsp. Ground Cumin
  • 1/2 tsp. Salt
  • Chipotle Hot Sauce to taste


  • In a medium sauté pan, brown the ground beef; drain. Add the chili powder, cumin, salt, onions and bell pepper and cook until the onions are translucent, about 5 minutes.
  • Add the tomatoes, tomato paste, beans, and pumpkin. Stir to combine. Add in the cooked beef and stir. Bring to a boil over medium high heat, reduce heat and simmer for 1 hour.
  • Season to taste with salt, pepper and additional hot sauce as required. Serve with your favourite chili toppings, such as cheese, sour cream, or tortilla strips

Prep Time: 70 minutes
Cook time: 5 minutes
Yield: 4-6 Servings

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