Easy Pumpkin Chili Recipe


  • Easy Pumpkin Chili1 15 ounce can of pumpkin
  • 1 15 ounce can of chili with beans
  • 1 14.5 ounce can of diced tomatoes
  • 1 15.5 ounce can of kidney beans
  • 2 tablespoons of cayenne pepper sauce
  • 1 teaspoon of chili powder
  • 1 teaspoon of cinnamon


  1. Combine the pumpkin, chili with beans, tomatoes with juices, and kidney beans with juices in a medium soup pan.
  2. Stir thoroughly.
  3. Add the cayenne pepper sauce, chili powder, and cinnamon. Add more or less to taste.
  4. Stir thoroughly.
  5. Simmer over low heat until hot and bubbly.
  6. Serve hot.
  7. Refrigerate or heat any uneaten easy pumpkin chili.

Image Credits

Easy Pumpkin Chili © 2012 Heather Johnson

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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