Pumpkin chili with peppers

Warm and comforting food doesn’t have to be unhealthy. This chili is loaded with good-for-you foods, including pumpkin and peppers.

If you serve this chili to family or friends, no one will likely know or ask if it has pumpkin in it. The chili’s color is still very red. The pumpkin puree makes the base more creamy than chunky. 

This recipe uses chili powder and sriracha sauce. If you prefer a more mild chili, then cut out one of the two.

I like to make a pot of this on the weekend and enjoy leftovers after work during the week.

Serve with cornbread.

Pumpkin chili with peppers

Prep Time: 15 mins
Cook Time: 30- 45 mins
Yields: 6


  • 1 can pumpkin
  • 2 cans diced tomatoes (no salt added)
  • 1 can of water
  • 1/2 red bell pepper, diced
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 1 tablespoon chili powder
  • 1 tablespoon sriracha sauce
  • 1/2 teaspoon black pepper
  • 1 pound ground bean, lean or extra lean


  1. Brown the meat in the bottom of a large pot with the diced onion over medium heat.
  2. Drain any fat.
  3. Add the rest of the ingredients and bring to a boil.
  4. Reduce the heat to low and cover to simmer for at least 30 minutes.

Carrie is the author of the Wise Taste food blog.

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