As you probably have already noticed, we love “Pumpkin Spice” season. Obviously, we have fun adding Pumpkin to sweet dishes. However, we’re, also, not afraid to add it to more savory plates. Just like last year’s Pumpkin Mac & Cheese recipe. Today, we have another savory Pumpkin dish for you; our Disney Dishes Pumpkin Chili Recipe!
Now, I know that may sound a little strange but hear me out. This recipe brings everything you expect in a Chili with an extra bonus of Pumpkin richness and sweetness. Plus, there’s this cool pop of Cinnamon that sets this plate apart. It’s a Halloween Season favorite around these parts that we’ve been serving to friends and family for years.
The components for our Pumpkin Chili Recipe are mostly straightforward. You’ll find most everything that make up most traditional Chilies with a couple extra items for the Pumpkin Spice portion.
Now, I make it as a Beef Chili. For that part, I use Beef Chuck Roast that I dice into approximately 1″ cubes. However, you can use other meats, or no meat at all, if you prefer. Pork works well. Chicken would be fine. It’s also easy to make it a Vegetarian Pumpkin Chili by omitting the meat completely and replacing it with more beans or, even, diced Butternut Squash. (Which sounds really good. So, I may try that soon. I’ll update you on the results!)
- If you’re deciding to go Vegetarian with this Pumpkin Chili Recipe, you’d also, obviously, want to change the Chicken Stock to Vegetable Stock. If you want to go fully Vegan, also trade out the Granulated Sugar for a Vegan sweetener, like Agave Nectar.
One more thing. When you’re at the store, be sure you’re picking up Pumpkin Puree and not Pumpkin Pie Mix. While the Pie Mix would probably work, there are a couple of spices already mixed in that you don’t really need for this recipe. I, also, tend to go with ingredients that don’t have a lot of extra things added so I can be more in control of the seasonings.
Let’s get our Chili on!
To get our Pumpkin Chili Recipe started, the first thing you’re going to want to do is get a large pot on the stove over medium-high heat. Add a little Oil to the pan then the Diced Beef Chuck Roast. Season with Salt & Pepper and cook until the meat is browned on all sides. Remove the Beef and reserve for later use.
Next, add the Diced Onions to the same pot over medium-high heat. Sweat the Onions, while stirring occasionally, until slightly translucent.
Now, add the Diced Green and Red Bell Peppers to the pot. Cook, while stirring occasionally, for an additional 3 minutes. Stir in the Minced Garlic and cook for another minute.
Add the Pumpkin Puree to the pot and stir until it’s thoroughly combined with the sweated Vegetables. Cook for approximately 3 more minutes while stirring regularly.
Next, return the Browned Beef Chuck Roast to the pot and stir to combine. Now, add the Chili Powder, Ground Cinnamon, Granulated Sugar, Salt and Pepper to the pot and stir until completely incorporated.
Time now to add the Kidney and Pinto Beans to the pot and (yes, you guessed it) stir until combined.
For the next step, we add the Diced Tomatoes and (everybody say it with me!) stir until combined.
Finally, we’ve reached the last thing we’re adding to the pot. (For now, anyway) Pour in the Chicken or Vegetable Stock and what?? That’s right! Stir to combine.
Bring the entire mixture to a boil then reduce the heat to medium-low and place a cover on the pot. Simmer for approximately 1½ hours then remove the cover and simmer for another 1½ hours.
- This cooking time is mostly to make sure the Diced Beef Chuck Roast is cooked until it’s very tender. If you use a different meat, you can cut the cooking time slightly. If you do a Vegetarian version, you can cut the cooking time by half.
Once the cooking has completed, it’s time to check the seasonings. Taste and adjust the seasonings, as necessary, with more Salt, Pepper, Sugar, Chili Powder and/or Cinnamon. The flavor you’re looking for has that distinct Chili essence but is also slightly sweet with a hint of Cinnamon.
- As with everything, you’ll want to taste the Chili, add a little seasoning, and taste again. Remember, you can always add more but you can’t take it out. So put a little in at a time and taste, taste, taste.
- As I mentioned, this Chili is a little on the sweet side but doesn’t have a lot of spicy heat. That’s just because it’s how we like it. If you prefer to spice your up a bit, you can do so by adding a little Cayenne Pepper or your favorite Hot Sauce at the end.
- If the Chili ends up thicker than you’d prefer, you can add a little more Chicken or Vegetable Stock to thin it to your desired consistency.
Once you have the seasonings just the way you want them, keep warm until ready to serve with your favorite Chili toppings. I would suggest, also, whipping up a batch of the Cornbread Recipe From The Hoop Dee Doo Revue as a perfect complement.
We just love this Pumpkin Chili Recipe so very much. The Pumpkin adds this wonderful richness that envelopes every spoonful. The Meat is tender and tremendously flavorful. The Beans add wonderful, earthy, heartiness. Meanwhile the Tomatoes bring a pop of acid that lightly cuts some of the richness. And every bite has this lovely hint of Cinnamon that just brings the whole dish together.
It’s sweet, savory and frighteningly good!
Make this Pumpkin Chili for your Halloween get-together and scare up a bowl full of smiles!
If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.
Pumpkin Chili – A Disney Dishes Favorite Recipe
Makes approximately 8 – 10 Servings
- 2 – 2½ lbs – Beef Chuck Roast – Cut into 1″ cubes
- 1 – Large Onion – Diced
- 4 – 5 cloves – Garlic – Minced
- 1 – Green Bell Pepper – Diced
- 1 – Red Bell Pepper – Diced
- 29 oz – Canned Pumpkin Puree
- 2 tbls – Chili Powder
- 2 tbls – Granulated Sugar
- 1½ tsp – Ground Cinnamon
- 2 tsp – Salt
- ½ tsp – Pepper
- 30 oz – Canned Kidney Beans
- 30 oz – Canned Pinto Beans
- 32 oz – Canned Diced Tomatoes
- 2 cups – Chicken or Vegetable Stock
- More Salt, Pepper, Sugar, Chili Powder and/or Cinnamon – To taste – If necessary
- Place a large pot on the stove over medium-high heat
- Add a little Oil and the Beef Chuck Roast and cook until browned on all sides. Remove and reserve for later use
- Add the Diced Onions to the same put and cook, stirring occasionally, until slightly translucent
- Next, place the Diced Green and Red Bell Peppers into the pot. Cook for an additional 3 minutes, stirring occasionally
- Add the Minced Garlic and cook for another minute
- Now, add the Pumpkin Puree and stir until well combined. Cook for approximately 3 more minutes while stirring regularly
- Return the Browned Beef Chuck Roast to the pot and stir until well combined
- Add the Chili Powder, Granulated Sugar, Cinnamon, Salt and Pepper and stir until completely incorporated
- Add the Kidney and Pinto Beans and stir to combine then add the Diced Tomatoes
- Pour in the Chicken or Vegetable Stock and stir well
- Bring the mixture to a boil then lower the heat to medium-low and cover the pot
- Simmer, covered for approximately 1½ hours
- Uncover and simmer for an additional 1½ hours
- Taste and adjust the seasoning, as necessary, with Salt, Pepper, Sugar, Chili Powder and/or Cinnamon
- If the Chili is thicker than you like, you can stir in some additional Chicken or Vegetable Stock to thin it to your desired consistency
- Keep warm and serve with your favorite Chili toppings
Be sure to check out our other Pumpkin Disney Dishes
Jolly Holiday Bakery Café’s Pumpkin Muffins
Pumpkin Soup from Sunshine Seasons
The Pumpkin Cheesecake from Disney Cruise Line
Pumpkin Beignets from Café Orleans
If you’re a Disney Fan, be sure to check out our Disney Podcast, as well.