Mexican Winter Chili


A can of pumpkin is good for more than pie! Stir it into this pork chili for rich texture and extra fall flavor.

Mexican Winter Chili
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins


  • 1 pound pork stew meat, cubed

  • 2 tablespoon olive oil

  • 1 large onion, chopped

  • 1 medium fresh poblano pepper, finely chopped

  • 1 large red sweet pepper, cut into 3/4-inch pieces

  • 2 teaspoon unsweetened cocoa powder

  • 1 teaspoon ground cumin

  • ½ teaspoon garlic powder

  • teaspoon ground cinnamon

  • Dash cayenne pepper

  • 1 14.5 ounce can chicken broth

  • ½ cup water

  • 1 15 ounce can pumpkin

  • ¼ cup whipping cream

  • Salt

  • Ground black pepper

  • Fresh cilantro (optional)


  1. In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.

  2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.

Nutrition Facts (per serving)

362 Calories
20g Fat
19g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 91mg 30%
Sodium 626mg 27%
Total Carbohydrate 19g 7%
Total Sugars 7g
Protein 27g
Vitamin C 1.3mg 7%
Calcium 80.8mg 6%
Iron 3.8mg 21%
Potassium 907mg 19%
Folate, total 52.4mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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