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Published on
November 1, 2012
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Pumpkin Chili

Macaroni Menu

By: Kyrie Collins, Highlands Ranch-Parker-Castle Rock Publisher
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Kyrie Collins
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 (14-1/2 ounces) diced tomatoes
  • 1 can (16 ounces) kidney beans, undrained
  • 1 packet (1.25 ounces) of mild chili seasoning mix
  • 1/2 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon brown sugar, packed
In a large saucepan over medium-high heat, brown meat until no longer pink. Add onions and continue cooking until 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.

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