Thursday, September 26, 2019

Easy Pumpkin Chili




Even though it's about 90 degrees in Ohio, I find myself craving fall comfort food. Usually by September and throughout the winter I live off of soups, stews, and chilis. Back in 2013 when my friends put together a family cookbook for me this pumpkin chili recipe was included. The great thing about soups, stews and chilis are that they can be made on the stove top or in the slow cooker. If you have leftovers, they freeze well also! Win-win.

If you are like me and wishing for crisp weather, or in the throes of winter I hope that this recipe keeps you warm, cozy and full.

Easy Pumpkin Chili

Prep time: 15 minutes 
Difficulty: Easy
Cook time: 1 hour stove top/2-5 hours in slow cooker, based on setting

INGREDIENTS
  • 1.5 pound ground beef
  • 1/2 medium onion, diced
  • 1 (16 oz) can hot chili beans, undrained
  • 1 (12 oz) bottle chili sauce
  • 1 (10 3/4 oz) can condensed tomato soup, undiluted
  • 1 cup canned pumpkin
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 1/2 tsp chili powder

METHOD - STOVE TOP
1. In a large Dutch oven cook beef and onion over medium heat until no longer pink, drain.
2. Stir in the remaining ingredients. Add water if desired to reduce thickness.
3. Bring to a boil. Reduce heat, cover and simmer for 1 hour.

METHOD - SLOW COOKER
1. Cook beef and onion over medium heat until no longer pink, drain and add to slow cooker.
2. Stir in the remaining ingredients. Add water if desired to reduce thickness.
3. Cook on low 4-5 hours or high 2-3 hours.


While I am currently dairy free due to breastfeeding (more on that here), traditional toppings such as cheese and sour cream would be tasty with this dish. I eat it as is, but experiment with avocado, crackers, or chips. 

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