Pumpkin Chili Recipe

Pumpkin Chili Recipe photo by Taste of Home

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This unique chili freezes well…but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! —Betty Butler, Greencastle, Indiana

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Pumpkin Chili Recipe

Prep: 10 min. Cook: 70 min.

Yield: 11 Servings

10 70 80

Ingredients

3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon chili powder

Directions

In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 11 servings.

Nutritional Facts 1 serving (1 cup) equals 293 calories, 12 g fat (5 g saturated fat), 61 mg cholesterol, 1,034 mg sodium, 21 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Pumpkin Chili in Country Ground Beef , p23