Nothing say fall cooking like chili, but PUMPKIN chili just screams it like toddlers fighting over a pinata. This chili is hearty, flavorful, and on the mild side. Great for the whole family. I usually serve it over rice. –Ellen
3 pounds ground beef or turkey
1 can of cannellini beans, rinsed (optional)
1 medium onion, chopped
1 can (15 oz) of 100% pure pumpkin
2 teaspoons salt
1 teaspoon pepper
2 teaspoons pumpkin pie spice
2 cans (10.75 oz each) condensed tomato soup, undiluted
3 bottles (12 oz. each) chili sauce, I use Heinz
1 teaspoon sugar
1.5 teaspoons chili powder
In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain.
Add remaining ingredients; stir to mix well. (You can add chicken broth to reduce thickness, if desired.)
Bring to a boil over medium heat; reduce heat and simmer 1 hour.
This makes a lot of chili. Halve the recipe for a family of four or make the whole recipe and freeze half of it to have chili for another day with even less effort.