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Hearty Polenta Pumpkin Chili

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Prep Information

Prep Time

30 minutes

Cook Time

45 minutes


6-8 people


  • 1 lb ground beef
  • 2 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 2 garlic cloves, minced
  • One 29 oz can tomato sauce
  • One 15 oz can crushed tomatoes
  • One 15 oz can of pumpkin
  • 1 tbsp plus 2 tsp sugar, divided
  • 1 tbsp chili powder
  • 1-1/2 tsp Pumpkin Spice Balsamic condimento
  • 1/2 tsp plus 3/4 tsp salt, divided
  • 1/2 tsp pepper
  • 1-1/2 cups milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 3/4 cup yellow cornmeal
  • One 15 oz. can of black beans, rinsed and drained


  • Using a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is browned and vegetables are soft, breaking up beef into crumbles.
  • Drain and stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, vinegar, 1/2 teaspoon salt, and pepper and bring to a boil. Reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
  • Meanwhile, in a large saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a low boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes, until polenta is thickened and pulls away cleanly from sides of the pan (mixture should be thick).
  • Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes.
  • Stir beans into chili and heat through. Cut polenta into six pieces. Serve with chili.
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