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

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

In a 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.

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

Recipe Creator