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Pumpkin and Apple Cider Chili

13 Reviews

Pumpkin Apple Cider Chili

I don’t know about you, but when fall rolls around, I’m alllll about the soups. Pureed soups, chunky soups, cheesy soups, vegetarian soups, healthy soups – you name it, I like it. My husband, on the other hand, only likes super hearty soups that have loads of meat in them and require some sort of chewing. When we were first dating, I tried to serve him what I thought to be one of the best tomato soups on the planet; it was velvety, full of flavor and lovingly made from scratch, what more could you want? I immediately knew he wasn’t into it when he didn’t lick every last morsel of the bowl like I so elegantly did. After much prying and, “it was good,” lackluster answers, I finally got it out of him that he hates silky smooth soups, because, as he described, eating a pureed soup is basically just like drinking a hot cup of liquid, so not his thing. Whatever dude.

So now, I try to stick to what he likes – super chunky, slightly spicy soups and stews made with copious amounts of “stuff.” One of his favorites on a chilly fall or winter night is a steaming hot bowl of chili, we have it so often that I like to play around with different variations and ingredients. This version is perfect for the start of cooler weather since it’s full of pureed pumpkin and apple cider – the epitome of fall of flavors.

Pumpkin Apple Cider Chili

The base starts as most chili recipes do, with lots of garlic, onion and ground beef. I add in a couple diced sweet potatoes to later complement the pumpkin and then cover the mixture in smoky chili powder, spicy chipotle powder, cumin and plenty of salt. It’s then doused in the apple cider, pumpkin puree, a little bit of chicken stock and a can of kidney beans. The mixture comes to a boil, then is reduced to a simmer and cooked until all the flavors meld together.

Serve with your favorite cornbread recipe and you’ve got yourself the perfect fall meal!

Pumpkin Apple Cider Chili

Are Apple Cider and Apple Juice the Same Thing?

Both apple cider and apple juice are made from the juice of apples.

Apple cider is raw apple juice that has not been filtered to remove the coarse particles of pulp.

Does Chili Have Beans?

Traditional red chili is any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS.

However, chile con carne, or American chili often contains beans and tomatoes.

Is Chili Good For You?

Chili is often thought of as being greasy and unhealthy, but that is not true.

Most of today’s chili recipes are full of Healthy ingredients and nutrients.

Beans are a rich source of fiber and B vitamins.

They are also a great replacement for meat as a source of vegetarian protein.

Here are some more CHILI RECIPES that you’ll love:

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Pumpkin and Apple Cider Chili

4.62 from 13 votes
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 6


  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 1 pound ground sirloin
  • 3 garlic cloves minced
  • 1 jalapeño seeded and chopped
  • 1 cup sweet potato cubed
  • 2 teaspoons salt divided
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon coriander
  • 4 teaspoons chili powder
  • 1/4 teaspoons chipotle chili powder
  • 1 tablespoons brown sugar
  • 1/2 cup chicken broth
  • 1 cup apple cider
  • 1/2 cup pumpkin puree
  • 1 can red beans 15.5 oz
  • 1 can diced tomatoes 14.5 oz


  • In a large soup pot, heat olive oil over a medium heat.
  • Add onion, ground beef, garlic and jalapeño. Sauté until beef is browned and cooked through, about 5 minutes.
  • Add sweet potato, salt, cinnamon, coriander, chlli powder, chipotle powder and brown sugar. Cook another 2-3 minutes until sweet potato starts to soften.
  • Add chicken broth, apple cider, pumpkin, red beans and diced tomato. Bring to a boil and reduce to a simmer, cook until the sweet potatoes are soft, about 15 minutes.
  • Serve with sour cream, shredded cheese and sliced jalapeño.


you can portion left overs into airtight containers and freeze for up to  2 months
Nutrition Facts
Pumpkin and Apple Cider Chili
Amount Per Serving (1 g)
Calories 311 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 52mg17%
Sodium 1037mg45%
Potassium 763mg22%
Carbohydrates 29g10%
Fiber 6g25%
Sugar 11g12%
Protein 20g40%
Vitamin A 6851IU137%
Vitamin C 14mg17%
Calcium 81mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Can this be made in the crock pot? If so, would I just add all ingredients (I plan to use veggie crumbles instead of ground beef) and cook on low for 6-8 hours? Thanks! Looking forward to making this!

    • Reply
    • Yes, you nailed it Kim! Add everything to a slow cooker and low for 6-8 hours. Enjoy!

      • Reply
  • We loved this soup! I adapted it for the instant pot because we find it makes the ground beef less rubbery than cooking it on the stove.

    If anyone is interested, I sautéed the beef on Sauté mode until brown. Then added all other ingredients, mixed together, and cooked on high pressure for 15 min. I did quick release but I imagine natural would work too. The ingredients all “behaved” very well. This recipe was great and will definitely become a Winter/fall staple!

    • Reply
    • Should say chili not soup lol I blame the kids for frying my brain!

      • Reply
    • Thanks for the feedback Caitlin and for the information on cooking it in the Instant Pot!

      • Reply
  • This chili was sooooooo delicious!!! I made a few teaks subbing in ground turkey for the sirloin and delicata squash for the pumpkin but the end result was still amazing! Such a great flavored broth! The recipe accidentally omits the brown sugar from the instructions so dont forget to add it! I also let it simmer for 30 min to really meld the flavors.

    • Reply
    • Thank you so much for the feedback Lauren! And thanks for letting me know about the missing brown sugar! The recipe instructions have been updated!

      • Reply
  • Very tasty, I added aome cumin, molasses and cocoa powder.

    • Reply
    • That sounds yummy!! Thanks for the feedback!

      • Reply
  • Remarkable!

    • Reply
    • Thank you!

      • Reply
  • This chunky chili looks fab! But.. Oh gosh! I think some people assume you’re using apple cider vinegar. But I assume you’re using apple cider, as in the spicy fruit juice right? I love purchasing apple cider this time of the year, warming it up and drinking it. Could you clarify what kind you used and which brand?

    Best regards
    Sara xx

    • Reply
    • Oh I bet that’s what’s happening! We’ve been wondering why people think it’s sour, haha. Yes, apple cider or even apple juice is what’s used. 🙂 We actually use whatever brand our store is carrying.

      • Reply
  • This is VERY tart. A cup of vinegar is a lot, so if you have a high pucker resistance, jump in. I doubled the spices because they go so well in it. A dollop of sour cream is a must!

    • Reply
  • I printed this out awhile back and finally got around to making it yesterday during a torrential rain storm. The consistency was spot on and it was deliciously perfect! I think it is my favorite version using ground beef; definitely going to be keeping this one!

    (Fried Tortellini is on the menu for tonight…)

    • Reply
    • So glad you enjoyed it! And I actually adore a good rain storm and a pot of soup so it sounds like heaven to me!

      • Reply
  • I made this with some changes to reflect what I had in my kitchen! I made it vegetarian by using veggie crumbles and veggie stock, and I had chipotle pepper in adobo sauce but no jalapeño, so I substituted. I added a couple tablespoons of apple cider vinegar after I tasted it, cause it needed a little something. I also used delicata squash instead of sweet potato, again because it’s what I had. I like how it turned out! With veggie crumbles you definitely have to let it stew for flavor, though.

    It looks like cumin and brown sugar didn’t make it into your instructions.

    • Reply
  • Your soups/stews/chilies all sound wonderful to me. Your tomato soup sounds heavenly but, like your husband, that is merely a first course to the boys in my family! 🙂

    • Reply
  • Hello! This looks amazing… However I don’t see pumpkin in the ingredients list. About how much puree should go into the recipe? Thanks! Can’t wait to make this for our Halloween party!

    • Reply
    • OOoops! It’s corrected!

      • Reply

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