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Pumpkin Chili

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
  • Total Time
    Prep: 10 min. Cook: 70 min.
  • Makes
    11 servings


  • 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


  • In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts
1 cup: 293 calories, 12g fat (5g saturated fat), 61mg cholesterol, 1034mg sodium, 21g carbohydrate (10g sugars, 4g fiber), 25g protein.

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Average Rating:
  • s_pants
    Nov 8, 2019

    This had a good flavor, but just wasn't what I was looking for in chili. I, too like another reviewer, thought it tasted like sloppy joe. I made a few changes to use what we had on hand. I halved the recipe subbed kidney beans for the chili beans and used one quart frozen homemade "chili base" instead of the tomato soup. I added about 12 ounces of water as it was still really thick even with the extra amount a chili base.

  • LPHJKitchen
    Oct 21, 2019

    We really enjoyed this! I was definitely a little skeptical but we enjoyed the unique flavors and the richness of the flavors. It's definitely a chili recipe we will make frequently!

  • Andi
    Dec 22, 2018

    This chili recipe wasn’t bad but it also wasn’t good. In my family’s opinion it is definitely over rated in the reviews.

  • mother of 3
    Jan 9, 2018

    My DH doesn't care for sweet dinner foods, so I omitted the chili sauce and the sugar. He said it had an unusual taste but ate two bowls of it. I believe my stomach reacted to my indulgence of too much beef and acid from the tomato soup as part of my dinner reappeared later that evening. Otherwise, it was a nice change from regular chili.

  • Kmiller4261
    Oct 18, 2015

    I made this for a little church chili cook off and won first prize I used regular kidney beans and sweet chili sauce also added brown sugar and paired it with pumpkin corn bread. Its a real winner.

  • JGa2595176
    Aug 19, 2015

    YUM! What a fun and different take on chili. Didn't know how my husband would react to a sweeter version of one of his favorite meals. He LOVED it. Great autumn recipe...i plan to make this fall. Score!

  • softballmom0312
    Oct 29, 2014

    My family thought it tasted like a manwhich. We're putting the leftovers on hamburger buns.

  • mkaskela
    Nov 7, 2013

    The sweetness reminds me of a Cincinnati chili.

  • sheri61999
    Oct 23, 2013

    I tried out this recipe for an autumn themed dinner. Everyone loved it!

  • feebee1
    Jan 13, 2013

    This was delicious. I made substitutions and it was still great. I used 1 pound 10 oz ground turkey because that's how much I had. 1 can of 10 oz tomatoes because I didn't have condensed soup. 1 bottle chili sauce. 1 can hot and 1 can mild chili beans as another reviewer suggested. Added a chopped up carrot to use up extra veggies I had. And I used 1/4 brown sugar plus added a clove of garlic. This was absolutely delicious.