Pumpkin Chili Recipe

I was looking through the most recent edition of Taste of Home magazine and I found a recipe for Pumpkin Chili that intrigued me. We like chili here, but I’d never tried it with pumpkin before and was curious if it would be good or not. I changed a few things though. I left out the beans because I’m on a low carb diet and didn’t add the sugar. I also added in some sliced mushrooms.

Pumpkin Chili - a unique, flavorful twist on chili for fall!

It tasted like chili, but with a unique flavourful twist. It did not last long.

Yield: 11

Pumpkin Chili


  • 3 lb. ground beef
  • 1 onion, chopped
  • 2 cups mushrooms, sliced
  • 2 cans diced tomatoes, undrained
  • 1 cup canned pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. chili powder


  1. In large pot, cook beef and onion over medium heat until beef is no longer pink; drain.
  2. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 1 hour.

Pumpkin Chili - a unique, flavorful twist on chili for fall!

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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