Pumpkin and Apple Cider Chili

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:

 

Print Recipe Pin Recipe Rate this Recipe
4.6 from 5 votes

Pumpkin and Apple Cider Chili

Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: apple cider, beans, fall, Our Top 10 Best Chili Recipes, pumpkin, soup
Servings: 6
Calories: 279kcal
Author: Sweet Basil

Ingredients

  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 1 pound ground sirloin
  • 3 garlic cloves minced
  • 1 jalapeño seeded and chopped
  • 1 cup cubed sweet potato
  • 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 15.5 ounce can red beans
  • 1 14.5 ounce can diced tomatoes

Instructions

  • 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 and chipotle powder. 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.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 22.9g | Protein: 18.5g | Cholesterol: 59.6mg | Fiber: 5.4g | Sugar: 10.6g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

Butternut-Squash-Apple-Cider-and-Cheddar-Soup-with-Roasted-Garlic-Cheddar-Grilled-Cheese-Croutons-4

Butternut Squash, Apple Cider and Cheddar Soup with Roasted Garlic Grilled Cheese Croutons

easy-sweet-potato-apple-turkey-chili-ohsweetbasil.com-4

Easy Sweet Potato and Apple Turkey Chili

Curried-Carrot-Coconut-Soup-8

Curried Carrot Coconut Soup

This-is-he-recipe-everyone-begs-for-from-my-mom-Taco-Stew.-You-absolutely-must-make-it-ohsweetbasil.com_

Taco Stew

Connect with Nicole:

Cooking-for-Keeps-Profile-400x500

Blog ~ Facebook ~Twitter ~ Pinterest ~ Instagram

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

free email series5 Secrets to Stress-Free Dinners

Leave a Reply

Your email address will not be published. Required fields are marked *

13 comments on “Pumpkin and Apple Cider Chili”

  1. 4 stars
    Very tasty, I added aome cumin, molasses and cocoa powder.

  2. Remarkable!

  3. 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

    • 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.

  4. 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!

  5. 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…)

  6. 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.

  7. 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! 🙂

  8. 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!