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Pumpkin Chili

Course Main Course
Cuisine North America
Keyword Beef, Pumpkin
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

  1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
  2. 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):

  1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
  2. 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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