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TEST KITCHEN APPROVED

Pumpkin Chili

Name: Pumpkin Chili
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 11 servings (2-3/4 quarts)
Cuisine: North America, Mexican
Ingredients: 3 pounds ground beef; 1 medium onion, chopped; 2 cans (16 ounces each) hot chili beans, undrained; 2 bottles (12 ounces each) chili sauce; 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted; 1 cup canned pumpkin; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon pepper; 1 teaspoon chili powder; Optional toppings: Corn chips and shredded white cheddar cheese

TEST KITCHEN APPROVED

43 Reviews

Total Time:Prep: 10 min. Cook: 70 min.

By Taste Of Home Editorial Team

Recipe by Betty Butler, Greencastle, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 02, 2023

This unique chili freezes well…but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! —Betty Butler, Greencastle, Indiana

TEST KITCHEN APPROVED

Pumpkin Chili

43 Reviews Add your review

Yield:11 servings (2-3/4 quarts)

Prep:10 min

Cook:1 hour 10 min

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Ingredients

3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon chili powder
Optional toppings: Corn chips and shredded white cheddar cheese

Text Ingredients

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Directions

1
In a Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in remaining ingredients except toppings. Add water if desired to reduce thickness. Bring chili to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with corn chips and cheese.