Best Spicy Pumpkin Chili Recipes

SPICY PUMPKIN CHILI

Steps:

• Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
• While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
• Cook on Low until the chili is hot, 1 to 2 hours.

SPICY PUMPKIN SOUP WITH GREEN CHILI SWIRL

Steps:

• Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
• Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
• Bring to a boil; reduce heat to medium.
• Simmer, uncovered, 5 minutes, stirring occasionally.
• Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
• Run tip of spoon through dollops to make swirl.

SPICY SAUSAGE PUMPKIN CHILI

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin; cook and stir until fragrant, about 2 minutes. Add sausage; cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.
• Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt; scatter Cheddar cheese on top.

SPICY CHORIZO, PUMPKIN AND BLACK BEAN CHILI

Steps:

• Break the chorizo up into a 5-quart Dutch oven and sauté over medium heat, breaking up the meat into small pieces until the bright orange juices are running. Add the chopped onion and continue cooking, stirring and scraping the bottom of the pan until the onions are soft. Pour in the chicken broth, bring to a boil and reduce the heat to medium-low. Stir in the cinnamon. Add chili powder to taste if you feel the chorizo doesn't have enough flavor and spice. While the chorizo is simmering, prepare the pumpkin. Cut the pumpkin in half and scoop out the seeds and fibrous innards. Cut the halves into quarters and cut away the orange rind and any green-tinged flesh. Use a very sturdy and sharp knife and go slowly and carefully. Cut the pumpkin flesh into bite size chunks. Remember you'll be eating this with a spoon, so size the pieces accordingly. Add the pumpkin to the simmering chorizo. Cook for about 10 minutes, then add the drained black beans. Continue to simmer the chili until the pumpkin is tender and the chili has thickened. Add salt and pepper to taste. Serve warm with sour cream and fresh limes to squeeze over the chili, and a selection of toppings. The chili can be made up to 24 hours ahead and gently reheated.

LISA'S PUMPKIN SPICY CHILI

Steps:

• 1. Heat a large skillet over medium-high heat with a little oil and add onions, saute for about 2 min or till they are soft and translucent. Add beef and cook till crumbly and no longer pink, Stir in the red pepper flakes, garlic, and continue cooking until the beef has browned .
• 2. Add the rest of your ingredients except the cheese, and mix together well. Turn down and let simmer on low for about 2 hours. When ready to serve ladle in bowls and top with a good hand full of shredded cheese. I serve cornbread with my chili perfect dinner for a cold winter day

SPICY BACON PUMPKIN CHILI

Steps:

• Heat a large skillet over medium-high heat; cook bacon and remove.
• In the same pan cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Cook steak same way and remove from heat and set aside.
• Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent.
• Add the green and red bell pepper and cook 5 minutes more.
• While the beef is cooking, combine the kidney beans, black beans, cannelloni beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and Bacon Salt. Stir in the ground beef mixture.
• Cook on Low until the chili is hot, 1 to 2 hours. Add more Bacon Salt to taste if desired. Serve topped with crispy bacon, cheese & croutons.