Thursday, September 10, 2015

Sweet Fall Pumpkin Chili

My SIL came over this past weekend and brought me my first PSL of the season. Ever since then I've been jumping head first into fall. I've made this recipe for several years and think I've finally perfected the way my family loves it. My recipe is fairly mild, but would be easy to spice up by adding more chili sauce or even some chili powder.

  • 2 lbs. Ground Beef
  • 1 med Onion, chopped
  • 1 (15 oz) can Pumpkin
  • 1 (28 oz) can Stewed Tomatoes
  • 1 (16 oz) can (dark or light) Kidney Beans
  • 6oz Chili Sauce 
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1 tsp Brown Sugar
  • 1 1/2 tsp Salt
  • 1 tsp Pepper
  • Optional: Shredded Cheese, Sour Cream, or other toppings

 1. Brown the meat with the onions. Drain off extra grease. Add browned meat to soup pot. I've found it easiest to brown ground beef 1 lb at a time.

2. Add all the other ingredients. I used bigger tomatoes this time than I usually do. I think diced works the best. Also don't drain your tomatoes or beans if you like a thinner chili like we do. You can always adjust this as needed.

3. Mix well and bring to a boil, then reduce heat and simmer for 20 min. Serve hot topped with cheese or sour cream.

When you're done with this delish dish, your whole house will smell like fall!! This is such a hearty chili with the pumpkin in it. Start with small servings. My family likes ours mild and even Little Lady will gobble this right up!

What unique ingredients have you put in your chili?

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