Chunky Pumpkin Chili

12 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this fall twist on chili!” - by Inspired by Home Cooks

Directions

In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and SPLENDA® Granulated Sweetener. Simmer 1 hour.

Nutrition

Amount Per Serving (8 total)

Calories
384 cal
19%

Fat
16.4 g
25%

Carbs
31.4 g
10%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

silverlie

Nov. 4, 2010

"made this for Halloween this yr. when the neighbors come over & got rave reviews! I used an entire can of pumpkin & double the pumpkin pie spice. Even my husband said it was delicious & stopped home..." See more at lunch time asking for leftovers."

Pam-3BoysMama

Oct. 11, 2011

"I'll admit, I was pretty skeptical of this recipe. Like so many people, I associate pumpkin with sweet desserts. Though in the back of my mind, I am fully aware that it is used in many savory recipes,..." See more I've never really gone there - until now. This was delicious. The pumpkin flavor is not overwhelming, but it's there, in the background, along with the pumpkin pie spice. The only change I made was out of necessity - I didn't have quite enough tomato juice, so I used a little tomato sauce and water to round it out. I'll definitely be making this one again!"