Pumpkin Chili

Kara Cook

This is our favorite chili recipe. Pumpkin puree gives it a rich mellow flavor that is unbeatable!

4.72 from 7 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Soups

Cuisine Mexican

Servings servings

Calories 387 kcal

Equipment

Ingredients

1 pound lean ground beef
½ pound ground pork sausage
1 onion chopped
1 green pepper chopped
2 stalks celery sliced
3 cloves garlic minced
1 15 oz can diced tomatoes undrained
1 8 oz can tomato sauce
1 ½ cups beef broth
1 Tbsp taco seasoning
1 tsp ground cumin
½ tsp salt
1 15 oz can pumpkin puree
1 15 oz can black beans drained
1 15 oz can kidney beans drained

Instructions

Brown ground beef and sausage over medium high heat in a large soup pot. Drain off any grease.
Add chopped onions and green peppers and saute for 2-3 minutes.
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or till vegetables are tender.
Serve hot with garnishes such as sour cream, shredded cheese, green onions, and tortilla chips.

Notes

If chili gets too thick, you can add additional beef broth or water.

Nutrition

Serving: 1gCalories: 387kcalCarbohydrates: 31gProtein: 31gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 75mgSodium: 1143mgFiber: 10gSugar: 7g

Keyword pumpkin chili