guest post // autumn pumpkin chili recipe

hello lovelies!
I have another surprise for you today!

sweet meg of her blog, it’s meg dean was sweet enough to write a guest blog for me, sharing her oh-so-cozy pumpkin chili recipe! I don’t know about you, but just glancing at it, I can see leaves falling and feel the nip in the air! 🙂


Hi friends! My name is Meg and I’m a young wife, residing in the hills of West Virginia where fall and winter like to show up a little bit earlier than normal. You won’t find me complaining though, I’m a lover of all things fall: pumpkin flavored things, candles, sweaters, boots, pumpkin scented things, fall leaves, cold nights, pumpkin themed things, soup, chili, oh and did I mention all things pumpkin? But really though, I love pumpkin and I am happy to incorporate it into just about everything. Now that Labor Day has passed, it’s time to start embracing Fall (I know I know, we still have a few weeks). While you might not be able to pull out your sweaters, go on a fall foliage drive, or turn your heat on quite yet, you can definitely whip something up that brings all the wonder of fall to your taste buds.

Today’s recipe is an easy weeknight meal for that wife or mother who needs something delicious and easy or that single gal who is desperate for some cozy fall comfort food or really for anyone and everyone in between. This pumpkin chili is a twist on my weekly winter staple, making it much more fall worthy.

Now before we get too far into this, you need to realize, I’m not a lover of recipes. I throw some things in here and a dash of that there and voila, dinner is ready. So needless to say, make this your own! The beans used are interchangeable to your preferences, and if you like a spicier or more mild taste then adjust accordingly. Also, Husband doesn’t love pumpkin quite as much as I do, so this is more of a subtle pumpkin taste, but you can always kick that up a notch too. Just don’t come complaining to me if you don’t like it ;).

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  • 1lb ground beef
  • 1/2 c. diced onion; fresh or frozen
  • 1/2 c. diced green pepper; fresh or frozen
  • 1 16 oz can Tomato Sauce
  • 1 16 oz can diced tomato
  • 1 16 oz can chili beans
  • 1/2 can black beans; drained
  • 1/2 can kidney beans; drained
  • 1/2 c. pumpkin puree
  • 5 tsp cumin
  • 5 tsp chili powder
  • 1 tsp pumpkin spice
  • 1 tsp garlic powder
  • 1 tsp ground red pepper
  • Salt & Pepper; to taste
  • Dash of cinnamon
  • Shredded Cheese (optional; for topping)
  • Crackers (optional; for topping)
  • Green onion (optional; for topping)


Brown the beef (or meat of choice) with diced onion & green pepper, drain fat.
While browning meat, mix up chili seasoning in small bowl using all spices; can alter to taste.
Add tomato sauce, diced tomato, chili beans, black beans, kidney beans, pumpkin puree, and spices. Stir well, add water for thickness control.
Simmer at least 25 minutes; stirring regularly. Serve in bowls with your favorite toppings.

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Now you have a perfect fall meal! If you really wanted to do a pumpkin themed meal, you could have some pumpkin cornbread, and finish with pumpkin chocolate chip cookies (THESE ARE AMAZING!). Now be sure to grab this bowl of chili, a fuzzy blanket and your favorite movie or most recent Netflix addiction (well, that’s what I did anyway).  Hopefully you will find this pumpkin chili to be one of your go-to comfort foods for this fall. Enjoy!

Come take a peak at my blog over at It’s Meg for more ramblings about fall, recipes, menu posts, and a myriad of other things. I’d love to have you join me!

3 thoughts on “guest post // autumn pumpkin chili recipe

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