Peanut Butter Pumpkin Chili

Recipe Rating:
 1 Rating
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot


1 onion, chopped
7 cloves of garlic, minced
1 lb lean ground pork
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1 lb lean ground turkey breast
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes
1 12 oz. jar salsa ( i used medium)
2 15 oz. cans black beans, undrained
1 29 oz. can hominy, drained
1 15 oz. can chili beans
1 c pumpkin
1/2 c peanut butter
1 chili seasoning packet
1 Tbsp cumin
1 tsp chili powder
1 Tbsp olive oil
salt to taste
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 c frozen sweet corn

The Cook

Brenda Hatfield-Lautenschlaeger Recipe
Well Seasoned
Jenison, MI (pop. 75,471)
Member Since Dec 2010
Brenda's notes for this recipe:
I always thought my chili was good until I decided to change it and get my family to eat more veggies. We love peanut butter but the pumpkin was another story other than in a pie. You be the judge....
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1. Add olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground pork and turkey and cook until browned and cooked through. Drain fat from bottom of the pot.
2. Return the pot to the burner and add everything except for the peppers and the corn. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the peppers and the corn and simmer for an additional 30-60 minutes. Makes about 16 large servings but freezes well so stock up. Customize as desired:

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1 comment

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user Brenda Hatfield-Lautenschlaeger sophiemaude - Jun 11, 2012
Serve this with a great salad and some good crusty bread and you have a meal that will very filling.

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