Pumpkin Chili

Total Time

Prep: 10 min. Cook: 70 min.

Makes

11 servings (2-3/4 quarts)

Updated: Nov. 02, 2023
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

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
  • Optional toppings: Corn chips and shredded white cheddar cheese

Directions

  1. In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in remaining ingredients except toppings. Add water if desired to reduce thickness. Bring chili to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with corn chips and cheese.

Nutrition Facts

1 cup: 293 calories, 12g fat (5g saturated fat), 61mg cholesterol, 1034mg sodium, 21g carbohydrate (10g sugars, 4g fiber), 25g protein.