Pumpkin Chili

October 21, 2018

What do you do when you’re waiting for a baby to arrive? I powerwalk and cook/bake apparently…but it hasn’t helped yet lol. 😜

Anyway, spent some time in the kitchen today, making lots of yummy fall favorites! This is something different for the pumpkin lovers…Pumpkin Chili. Don’t knock it ’til you try it! It’s not much different from traditional chili, but has obviously a subtle pumpkin flavor with a warm cinnamon under toan as well.

We used to have an annual Halloween party and I always made this pumpkin chili, even some of the pickiest eaters loved it and looked forward to it at our gathering each year.

When I make it for our family, I can’t serve it without delicious sweet homemade cornbread and honey pecan butter…but you’ll have to check back again in the near future for those recipes. For now, give the pumpkin chili a try… πŸ˜‰

Pumpkin Chili
2 lbs of ground meat (beef/turkey/venison)
1 medium onion
1 can (15 oz) chili beans, undrained
1 large can (40 oz) kidney beans, undrained
1 bottle (12 oz) chili sauce
1 can condensed tomato soup, undiluted
1 cup pumpkin
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp chili powder

In dutch oven, brown ground meat and onion until no longer pink, then drain. Stir in remaining ingredients, bring to a boil. Reduce heat, cover and simmer, stirring occasionally to prevent sticking.

(I typically use half ground beef, half ground turkey.)


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