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Pumpkin Chili
Servings 8
Ingredients
- 1.5 pounds ground chuck beef
- 15 oz can dark red kidney beans
- 15 oz light red kidney beans
- 28 oz pumpkin puree
- 56 oz crushed or diced tomatoes
- 4 cups beef broth
- 1 large onion diced
- 1 large green pepper diced
- 2 cloves garlic diced
- 3 teaspoons cumin
- 1 teaspoon chili powder or more to suite your tastes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dried cilantro
- 2 teaspoons dried oregano
Instructions
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Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
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Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.
Crock Pot Method (Slow Cooker):
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Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
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Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 – 8 hours, or high for 4 hours.
Recipe Notes
By Angie McGowan| October 6th, 2010 at 10:30 am
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