The butternut squash chili recipe posted earlier this week reminded me of pumpkin chili!

This is a great spring, summer, fall, or winter chili recipe since it uses canned pumpkin puree. But I thought it would be fun to share it again today, specifically, for two reasons. One is to give you a great recipe for the long chili season ahead. And two is because it uses Mexican-inspired flavors worth celebrating on Cinco de Mayo!

This fast pumpkin chili recipe merges bold spices with the mellow richness of a beloved squash for a new family-friendly favorite.

This pumpkin chili recipe with photo was shared with us by Cans Get You Cooking.

Special Diet Notes & Options: Pumpkin Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, top food allergy-friendly, optionally vegan, optionally plant-based, and optionally vegetarian.



Quick Mexican-Style Pumpkin Chili Print Prep time 10 mins Cook time 40 mins Total time 50 mins This easy pantry recipe can be enjoyed anytime of year. It's perfect for Memorial Day weekend, chili cook-offs, or a warm fall and winter meal. Author: Cans Get You Cooking Serves: 6 servings Ingredients 2 tablespoons olive or grapeseed oil

1 cup chopped red bell pepper

½ cup chopped onion

1 clove garlic, minced

1 pound ground turkey, beef, or vegan ground round (can substitute a 15-ounce can of black beans or shredded jackfruit)

2 (14.5-ounce) cans diced tomatoes, undrained

1 (15-ounce) can pumpkin puree (we like Libby's)

1 (15-ounce) can tomato sauce (love Muir Glen)

1 (15.25-ounce) can dark red kidney beans, drained and rinsed

1 (4.5-ounce) can chopped green chiles, chopped

½ cup frozen, canned, or fresh corn

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon black pepper

Salt, to taste Instructions Heat the oil in a large saucepan over medium-high heat. Add the chopped bell pepper and onion and saute for 5 to 7 minutes, or until tender. Add the garlic and saute for 30 seconds. Add the meat and break it up as you cook it until browned, about 5 minutes. Drain off any excess liquid. Add the tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring the soup to a boil. Reduce the heat to low, cover, and let simmer, stirring occasionally, for 30 minutes. Season with salt, to taste. 3.5.3226

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