Pumpkin Chili – celebrate fall flavors with this easy to make, tummy warming chili. It is time to put on that sweater, play in the leaves, and enjoy warm, satisfying, dishes that are pure comfort!
Are you excited for fall?
Pumpkins, the turning leaves, sweaters, cider, curling up by the fire?
I sure am!
Oh, I know I whine talk about how the summers are so fleeting here in Western Washington, but I am a secret lover of all things autumn. Sshhh don’t tell any of my beach going buddies from San Diego. Yes, I grew up with my toes in the sand, and part of my heart will always be a beach girl. But the Pacific Northwest has captured the other part of my heart.
When the leaves begin to turn gold and red, and the temps begin to drop into the 60’s. I begin looking forward to drinking hot chocolate by that first fire of the season. The deer show up hoping for apples (yes they are spoiled), and sweaters and cuddly afghans are in my thoughts as I look forward to those drizzly days that just beg for a movie marathon and cuddling with my guy on the sofa.
This year I have been a bit focused on pumpkin, not so much as to chase you all away with an assault of a bazillion pumpkin recipes.
Trust me, it could happen. But I realize that not everyone is as obsessed with that gorgeous little orange-fleshed squash.
But, in my defense, pumpkin is one of those things that is sooooo versatile. Sweet, savory, soup, drink, bread, etc….the options are never-ending and oh so tasty!
As soon as I began thinking about what pumpkin recipes I did want to work on, my mind went straight to chili. I wanted to make it last year but for some reason just never got around to it.
Mmmmm just thinking about a big bowl of any of those sounds amazing, but this Pumpkin Chili…..it was unlike any other chili I have ever made. Kind of earthy, with a hint of spice from the pumpkin ale and cinnamon, and the heat from the poblanos and cayenne.
It woke my taste buds up and made them say “Ooohhhhwie! Boy howdy, that is some dern good chili”! Evidently, my taste buds are very southern. Who knew?
Yield: 6 to 8 servingsAuthor: Bobbi Hass-Burleson
Celebrate fall flavors with this easy to make, tummy warming chili. It is time to put on that sweater, play in the leaves, and enjoy warm, satisfying, dishes that are pure comfort!
prep time: 15 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 45 mins
2 pounds of Certified Angus Beef ® brand ground beef
1 large onion, chopped
4 cloves garlic, minced
2 poblano peppers, seeded and chopped
1 12-ounce bottle of pumpkin ale (I used Elysian Night Owl)
1 15-ounce can pumpkin puree
1 15-ounce can diced fire roasted tomatoes
1 15-ounce cans of white beans, drained and rinsed
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cinnamon
1/2 to 1 teaspoon cayenne pepper (depending on your desired heat level)
Fresh cracked black pepper
2 cups chicken stock
Greek yogurt (or sour cream)
Green onions, chopped
Heat a 2 tablespoons of extra virgin olive, in a large dutch, over medium-high heat. Cook the ground beef, breaking it up with a wooden spoon until it begins to brown and no pink remains.
Add the onions, garlic, and poblano pepper to the meat. Stir to combine, reduce the heat to medium, and cook for an additional 5 to 7 minutes.
Pour in the pumpkin ale, scrapping the bottom of the dutch oven with a wooden spoon to remove any browned bits that might be stuck there.
Add the pumpkin puree, fire roasted tomatoes, and white beans. Stir to combine, then add the chili powder, cumin, cinnamon, cayenne, salt, pepper, and stock. Stir well.
Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
Adjust seasonings if necessary and ladle into bowls and top with a dollop of Greek yogurt and green onions.
Fall sounds perfect in the Pacific Northwest! Your chili looks so good, if you put it on your head, your tongue would slap your face tryin’ to get to it! That's just those southern taste buds talking haha
Hi Bobbi, i just found your site and this delicious-sounding recipe for Pumpkin Chili. I was wondering what could be substituted for the Pumpkin Ale as I am unable to find it where I live. Thanks ~~ di
I love this chili recipe. I've used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don't want to steal your credit)! http://bushbeans.thedailymeal.com/
Thanks so much Molly! I am so glad your family and friends enjoy this chili as much as we do. It is a toss up between this and my White Chicken Chili as to which they request when chili night comes around. I entered the contest so we will see how it goes 🙂
I have to admit that pumpkin chili sounds different but I would love to try it. This recipe really does actually sound delicious and it is a great way to make use of the Halloween pumpkins. Thanks for sharing this awesome recipe.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….