Peanut Butter Pumpkin Chili

Brenda Hatfield-Lautenschlaeger


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....


★★★★★ 1 vote

3 Hr
Slow Cooker Crock Pot


  • 1
    onion, chopped
  • 7
    cloves of garlic, minced
  • 1 lb
    lean ground pork
  • 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
  • 1/2 c
    peanut butter
  • 1
    chili seasoning packet
  • 1 Tbsp
  • 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

How to Make Peanut Butter Pumpkin Chili


  1. 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. 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:

Printable Recipe Card

About Peanut Butter Pumpkin Chili

Course/Dish: Chili
Main Ingredient: Pork
Regional Style: American

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