Creamy Pumpkin Chili Recipe


Over the holidays I went back home to Colorado to see my family and friends. One of the perks of being away from work and your real life is having the time to enjoy leisurely activities, like reading books and magazines.  I had brought a whole stack of my favorite and very much neglected magazines with me to enjoy flipping through while drinking my morning coffee.  In one of my beloved subscriptions I came across a recipe for a pumpkin bean chili. I looked out the window to see the snow falling down with bursts of wind in the 20 degree weather and I knew this meal was exactly what I needed to hit the spot for the day. Plus I am also just an addict for anything that has pumpkin in it.

Let’s also take a moment to talk about how much I love soups and chili’s because they are so quick and easy to fix, along with being healthy and filling. Not to mention you really can’t mess them up. For anyone who is new to cooking, I highly recommend just making a batch. Trust me, you really can’t go wrong. I decided I wanted to change the recipe a little bit to make it creamier and a little heartier, which involved adding lite coconut milk and some ground beef. I just made this dish again on Sunday and was able to tweak it a little bit more. I now feel like this recipe is a keeper. I will preface the photo’s above do not do this dish justice.


1 Can of Pumpkin

2 Can’s of Diced Tomatoes

1 Can of Lite Coconut Milk

1 Whole Diced Onion

1 Can of Hominy

1 Can of Kidney Beans

1 lbs of Ground Beef

1 Tbs Cinnamon

1 Tsp of Salt

1 Tsp of Garlic Salt

1 Tsp of Brown Sugar

Serves 6-8


First take a large Dutch Oven, I used my 6-Quart, and saute the diced onion with a little olive oil for about 5 minutes till the onion is translucent. Next add in the Ground Beef and saute until it is almost fully cooked through.

Next add in all of the remaining ingredients.  Next cover on medium heat for about 5-10 minutes. You can also add a little avocado or greek yogurt on top if you want to make it a little creamier. However with the coconut milk it tastes pretty good without all of the fixings. Once hot spoon out and enjoy!

3 thoughts on “Creamy Pumpkin Chili Recipe

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