It’s Pumpkin Chili Time!

It is that time of year again! Yes, autumn is here and that means temperatures are starting to fall, the leaves are turning red and all kinds of delicious meals are being prepared in the kitchen. This week, Circleville, Ohio celebrates its 101st Pumpkin Show, the largest pumpkin show in the country.  To be in synch with the events, I will be posting pumpkin recipes throughout the month.  I have been working on these for awhile, so hopefully they all turn out perfectly.
The first one brings two American favorites together, with a personal touch, of course. I am talking about chili, Texas’ official dish, and pumpkins. Pumpkin chili? If you have never tried it, you have missed out on a very delicious meal.

Pumpkin chili

For this recipe you will need:

Pumpkin Chili
Recipe type: Main
Cuisine: American
· In the picture, my chili was garnished with avocado, sour cream and fresh cilantro. · It is important to let the chili simmer for at least 1 hour. That’s the secret for a good chili. · You can increase or reduce the amount of spices, chili powder, paprika and chipotle pepper, for more or less hotness. You can even add a couple of jalapeno peppers for more spiciness. · This recipe will make a thick chili. If you like your chili to be more soup-like, just add more tomato juice. · Chili is one of those dishes that can be changed and altered to the cook’s likeness. There are thousands of recipes out there, but the best one is the one your family enjoys the most.
  • 2 lbs ground beef
  • · 1 cup canned pumpkin puree
  • · 1 28oz can crushed tomatoes
  • · 1 cup tomato juice
  • · ½ Abuelita chocolate bar
  • · 3 cloves garlic
  • · 1 chopped onion
  • · 2 cups pinto beans
  • · olive oil
  • **For the Chili Mix:
  • · 1 tbsp black pepper
  • · ½ tbsp cinnamon
  • · 1 tbsp oregano
  • · 2 tbsp salt
  • · 1 tbsp cumin
  • · 2 tbsp chili powder
  • · 2 tbsp ground paprika
  • · 2 tbsp ground chipotle pepper
  1. In a large pot cook onion and garlic in olive oil over medium heat.
  2. When translucent, add ground beef and special chili mixture and cook until beef turns brown. It is important that the ground beef is thoroughly cooked.
  3. Add pumpkin puree, chocolate, crushed tomatoes and tomato juice. Stir and reduce heat to medium low and simmer for about one and a half hours.
  4. Add pinto beans and simmer for about 20 more minutes.
  5. Let it cool a little bit before serving.


I will try to make pumpkin pancakes soon as that’s something that has been in my mind for a while. If I like the results, that’ll be the next pumpkin recipe I publish.

Enjoy your fall. Enjoy your pumpkins and buen provecho!


  • I think I’ve never tried pumpkins.
    Are all the photos/dishes in your blog taken/prepared by you? That’s amazing… Why the good guys are all taken? (quoting Erendira)

    • LOL! Pumpkin dishes can be delicious, if you know how to make them. And yes, I do prepare every dish on this site. When you come to visit me I will cook for you! LOL


  • That sounds tasty, my dear!

    Perhaps I will try it at home. Here, the cooking is just too bland. Too much olive oil.

    I love me some good chili!

    (Now that sounds kinda pervy)

    Besos, my dear!

  • This chili was excellent. You wouldn’t think that sour cream would go well with pumpkin chili, but it really just made it better.

  • I just made this for taste and create! Great recipe! Loved it!

  • This sounds amazing! I love pumpkin!

    I'm having my first linky party on my blog and the theme is pumpkin. I'd like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.

    ~Cookin' Cowgirl

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