Recipe Box: Pumpkin Chili

🍂 Yummy Recipe for Autumn (or Any Time of Year!)

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher September 26, 2012

Nothing warms the belly like a bowl full of chili. Although my husband and I like it spicy, my kids don't, but everyone in our household likes pumpkin! Don't expect any leftovers!

Pumpkin Chili

  • 1 pound extra-lean ground beef or turkey 
  • 1 small onion, chopped
  • 1 can (14½ ounces) diced tomatoes
  • 1 can (16 ounces) kidney beans, undrained
  • 1 packet (1.25 ounces) of mild chili seasoning mix
  • ½ cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon brown sugar, packed

In a large saucepan over medium-high heat, brown meat till no longer pink. Add onions and continue cooking till softened, 2-3 minutes. Drain juices. Add the remaining ingredients and stir well to mix.

Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add water or beef broth if a thinner chili is desired.

Serve with warmed or toasted whole wheat bread.