Chili in a Pumpkin

Chili in a Pumpkin is a fun holiday dinner. The chili is delicious-cooking it in a pumpkin is so fun and festive for the fall season. This chili recipe goes perfectly with Jalapeño Cheddar Cornbread.

We are so glad you have stopped by our family recipe blog, where you will find hundreds of fun and delicious recipes. Here are a few other recipe links we think you and your family will enjoy: Pumpkin Spice French Toast, Cinnamon Syrup, Orange Chicken Lettuce Wraps, Hawaiian Barbecue Chicken Pizza, White Chocolate Pumpkin Spice Hot Cocoa, Pumpkin Crepes with Cinnamon Cream Cheese, Pumpkin Cookies with Cream Cheese Frosting, Cranberry Orange Glazed Pork Loin, Thanksgiving Turkey Cookies and Orange Cream Cheese Crescent Rolls.

Ingredients Needed for Chili in a Pumpkin:

8-10 pound pumpkin

Ground beef

Onion

Garlic

Kidney beans

Pinto beans

Black beans

Petite diced tomatoes

Tomato paste

Tomato sauce

Chicken broth

Chili powder

Salt

Cumin

Pepper

Cayenne pepper

Red pepper flakes

Sour cream

Cheese

Jalapeños

Instructions for Chili in a Pumpkin:

Have the pumpkin prepared by: washing the outside, cutting the top off at an angle as you cut through so the lid will fit back on and will not fall into the chili, and clean out the seeds and stringy flesh of the pumpkin-just as you would if you were making a jack ‘o lantern, before you start cooking. Or better yet, have someone do this while you cook. 😊

Remove one of the racks from the oven and move the remaining rack all the way to the lowest position.

Pre-heat oven to 375 degrees.

Crumble cook ground beef with diced onion until cooked through. I use a large pot.

Place minced garlic in the pan with the cooked ground beef and cook for one more minute.

Add drained and rinsed kidney beans, pinto beans and black beans. Add the petite diced tomatoes, tomato paste, tomato sauce, chicken broth, chili powder, salt, cumin, pepper, cayenne pepper and red pepper flakes to the pot with the ground beef mixture in it. Bring ingredients to a boil.

Reduce the heat and simmer to thicken-about 10-15 minutes.

Place prepared pumpkin on a large baking sheet-cover it with foil, if you wish.

Spoon prepared chili into the inside of the pumpkin and place the lid on top.

Carefully place filled pumpkin into the oven. It is heavy. Make sure the top of the pumpkin does not touch the top of the oven.

Bake at 375 degrees for 1 hour.

When the hour has passed, remove baking sheet carefully-it is heavy. Leave pumpkin on the baking sheet-do not move it-the bottom can fall out.

Serve chili with grated cheese, sour cream and/or bottled or fresh sliced jalapeños.

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Print

Chili in a Pumpkin

A fun and delicious fall dinner.

Course Dinner

Cuisine American

Keyword Chili, Dinner in a Pumpkin, Holiday Recipes

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Servings 6

Author Sweeter With Sugar

Ingredients

• 8-10 pound pumpkin cleaned out
• 1 pound ground beef
• 1/2 cup onion diced
• 2 garlic cloves minced
• 2 15.5 ounce cans kidney beans drained and rinsed
• 15.5 ounce can pinto beans drained and rinsed
• 15.5 ounce can black beans drained and rinsed
• 14.5 ounce can petite diced tomatoes
• 6 ounce can tomato paste
• 8 ounce can tomato sauce
• 14 ounce can chicken broth
• 2 tsps chili powder
• 1 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp red pepper flakes
• cheddar cheese grated
• sour cream
• jalapeños-fresh or bottled sliced

Instructions

1. Clean the outside of the pumpkin, cut the top off and clean out the inside-just like you would when you carve jack 'o lanterns.

2. Remove one oven rack from the oven and move the remaining one down to the lowest level.

3. Place prepared pumpkin on a large baking sheet. Preheat oven to 375°.

4. In a large pot, crumble cook the ground beef with the diced onion until cooked through.

5. Add the minced garlic and cook for one more minute.

6. Add drained and rinsed beans, diced tomatoes, tomato paste, tomato sauce, chicken broth and seasonings.

7. Bring chili to a boil and then reduce the heat.

8. Simmer to thicken-about 10-15 minutes.

9. Fill pumpkin with hot chili and bake for one hour at 375° Make sure the top of the pumpkin does not touch the top of the oven. Be careful when lifting the pumpkin and baking sheet-it is heavy.

10. Leave pumpkin on baking sheet to serve. If you move it, the bottom may fall out.

11. Serve with grated cheese, sour cream and jalapeños.

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