I love Pumpkin! So far, I have made Pumpkin pie, Pumpkin-Banana Muffins, Apple-Bacon Pumpkin Soup…and I thought how about some Pumpkin Chili! I’m a big fan of chili, especially on a Fall Sunday afternoon. This was a perfect meal to sit back and enjoy while watching NFL. Don’t forget to make some corn bread muffins or biscuits to enjoy with it!
- 1 pound ground beef
- ½ large onion, diced
- ½ green pepper, diced
- 1 (15 oz) can kidney beans, drained
- 1 (16 oz) can chili beans in a chili sauce (recommended brand: Bush’s Mild or Hot)
- 1 (10.75 oz) can condensed tomato soup (recommended brand: Campbell’s)
- 1 (10.75 oz) empty can from tomato soup filled with water
- 1 (14 oz) can diced tomatoes (do not drain)
- ⅓ cup canned pumpkin puree (plain, no seasonings)
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons chili powder
- 2 tablespoons sugar
- In a large pot over medium heat, cook ground beef until browned. Drain excess oil.
- Stir in onions and green pepper and saute for 5-6 minutes.
- Season vegetables and beef with a pinch of salt.
- Stir in kidney beans, chili beans, tomato soup, can of water, diced tomatoes, and canned pumpkin.
- Season with pumpkin pie spice, chili powder, and sugar. Simmer for 1 hour.
Tip #1: Like it spicy? Add 1/2 teaspoon of crushed red pepper when you add the veggies in the pot -or- add 1 can of Rotel Hot Diced Tomatoes with Habaneros when you add the chili beans.
Tip #2: Got leftovers? Serve chili over elbow macaroni for a different spin! My personal favorite way of eating chili!
Tip #3: Don’t have pumpkin pie spice? 1 tsp substitute = 1/2 tsp. ground cinnamon plus 1/4 tsp. ground ginger, 1/4 tsp. ground cloves or allspice, and 1/8 tsp. ground nutmeg.