Pumpkin Chili
TOTAL TIME: Prep: 10 min. Cook: 70 min.
YIELD: 11 servings (2-3/4 quarts).
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
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3 pounds ground beef
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1 medium onion, chopped
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2 cans (16 ounces each) hot chili beans, undrained
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2 bottles (12 ounces each) chili sauce
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2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
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1 cup canned pumpkin
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2 teaspoons pumpkin pie spice
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1 teaspoon salt
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1 teaspoon sugar
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1 teaspoon pepper
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1 teaspoon chili powder
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Optional toppings: Corn chips and shredded white cheddar cheese
Directions
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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.
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