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Chili in a Pumpkin

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.