MI Coop Kitchen

Creamy and Nutritious Pumpkin Chili

Recipe by
HomeWorks Tri-County Electric Cooperative  
1 hour 5 minutes
Prep: 20 minutes | Cook: 45 minutes | Servings: 1 cup


  • 1 pound ground sirloin
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 3 cloves garlic, peeled, minced
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 (28-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 (12-ounce) bottle beer (optional, replace with beef or vegetable broth)
  • 1 (15-ounce) can pure pumpkin
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1-3 tablespoons chili powder
  • 1 tablespoon ground cumin, optional
  • 1/4 cup brown sugar
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 10 tablespoons sour cream (reduced-fat if preferred)
  • 3-4 green onions for garnish


In a large pot over medium heat, cook beef until brown; drain fat. Add onion, green pepper, and garlic to cooked beef and continue to cook 5 minutes or until vegetables soften. Add crushed red pepper flakes, if desired, and cook an additional 1 minute. Add diced tomatoes and juice, tomato paste, pumpkin, beer, kidney and pinto beans, chili powder, cumin and brown sugar. Cover and continue to cook on low heat for 45 minutes, stirring often. Remove from heat and add vinegar and salt. To serve, garnish each 1-cup serving with 1 tablespoon sour cream and sliced green onions.


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5