Sweet Potato Pumpkin Chili

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If you’re looking for a cozy meal to warm you up on a cold day, this sweet potato pumpkin chili is a great one to try. It’s hearty, budget-friendly, and made with simple ingredients that come together into a really satisfying fall or winter soup. It’s sure to top your list for an easy dinner idea this season.

This chili is gently seasoned, which makes it perfect for families who don’t love a lot of heat. My kids prefer milder flavoured soups and stews, so the spices here stay warm and cozy without being spicy.

But if your family likes a little kick, it’s really easy to turn up the heat. Add extra chili powder, a pinch of cayenne, or even some diced jalapeno while the veggies saute.

You can season the whole pot or keep it mild and let everyone add their own spice at the table.

Ingredients

• 1 teaspoon vegetable oil
• 1 pound ground pork (ground beef or ground turkey work too)
• 1 yellow onion, finely chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, chopped
• 6 cups sweet potatoes, peeled and cubed (about 2 large sweet potatoes)
• 1 can tomato sauce
• 1 (28 oz) can diced tomatoes, drained
• 4 cups pumpkin puree
• 2 1/2 cups turkey stock
• 1/2 teaspoon ground ginger
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt

How To Make Sweet Potato Pumpkin Chili

Heat the oil in a large Dutch oven, then add the ground pork and cook until it starts to brown. Add the chopped onion and bell pepper and cook until they are starting to soften, about 5 minutes.

Then add the chopped garlic and cook for another 30 seconds until it starts to get fragrant.

Add the cubed sweet potatoes, tomato sauce, diced tomatoes, stock, pumpkin puree.

Then add the ginger, paprika, chili powder, cinnamon, sugar, and salt. Stir until well combined.

Bring the mixture to a boil, then reduce the heat and boil gently until the sweet potatoes are tender and the broth has thickened to your liking, about 40 minutes.

Substitutions

• Ground Pork: Substitute it with ground beef, ground turkey, or ground sausage.
• Turkey Stock: Substitute it with chicken stock.

Serving Suggestions

This chili is great on its own, but here are some more delicious serving ideas.

• Spoon it over warm rice. This is my favorite way to serve it. The rice soaks up the sauce and makes the meal extra hearty.
• Mix it with cooked pasta. If you have leftover pasta, just stir some in. It turns the chili into a thick, comforting pasta dish that’s easy to stretch for a crowd.
• Add toppings for extra flavor. Add a little shredded cheese, sour cream, sliced green onions, or crushed tortilla chips. They all work really well.
• Serve with crusty bread or cornbread. Bread is perfect for dipping and soaking up that wonderful broth.

More Recipes:

• Cranberry Cornbread
• Sweet Skillet Cornbread
• Maple Mashed Sweet Potatoes

FAQ’s

Sweet Potato Pumpkin Chili

A hearty sweet potato pumpkin chili that’s perfect for chilly fall and winter nights. It’s budget friendly, easy to make, and full for warm flavours from sweet potatoes, pumpkin, and mild spices great for weeknights or make ahead meals.

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Rate

Prep Time 20 minutes minutes

Cook Time 46 minutes minutes

Serving Size 12 servings

Ingredients

• 1 teaspoon vegetable oil
• 1 pound ground pork
• 1 yellow onion finely chopped
• 1 green bell pepper chopped
• 4 cloves garlic chopped
• 6 cups sweet potatoes peeled and cubed (about 2 large sweet potatoes)
• 1 can tomato sauce
• 1 (28 oz can) diced tomatoes drained
• 4 cups pumpkin puree
• 2 1/2 cups turkey stock
• 1/2 teaspoon ground ginger
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt

Instructions

• Heat the oil in a large Dutch oven, then add the ground pork and cook until it starts to brown. Add the chopped onion and bell pepper and cook until they are starting to soften, about 5 minutes.
• Then add the chopped garlic and cook for another 30 seconds until it starts to get fragrant.
• Add the cubed sweet potatoes, tomato sauce, diced tomatoes, stock, pumpkin puree, ginger, paprika, chili powder, cinnamon, sugar, and salt. Stir until well combined.
• Bring the mixture to a boil, then reduce the heat and boil gently until the sweet potatoes are tender and the broth has thickened to your liking, about 40 minutes.

Notes

You can substitute turkey stock with chicken stock and the ground pork with ground beef or turkey.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 35g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 695mg | Potassium: 770mg | Fiber: 6g | Sugar: 18g | Vitamin A: 22447IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 3mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.