Chunky Pumpkin Chili12 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 384 cal
- 16.4 g
- 31.4 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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."
"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!"
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