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Pumpkin Chili

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  • Pumpkin Chili

    I made this a few days ago and it’s one of those dishes that’s much better a day or two later so the flavors can blend. It’s not hot/spicy at all but you could certainly amp it up if desired.

    Pumpkin Chili
    SERVINGS 4 servings
    AUTHOR Holly Nilsson, Spend With Pennies

    This savory pumpkin chili is loaded with delicious veggies and spices!

    Ingredients
    1 pounds lean ground beef
    1 onion diced
    2 ribs celery diced
    1 large carrot diced
    3 cloves garlic minced
    1 red bell pepper diced
    2 cups chicken broth
    15 ounces pumpkin puree
    15 ounces cannellini beans rinsed and drained
    14 ounces diced tomatoes with juices
    1 tablespoon chili powder
    teaspoon cumin
    teaspoon ground sage
    teaspoon each salt & pepper
    teaspoon pumpkin pie spice

    Instructions
    Brown beef, onion, celery, carrot, and garlic in a saucepan until no pink remains. Drain fat.

    Stir in remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer 30-40 minutes uncovered or until chili has thickened.

    Charlene’s notes 9-30-2021: This is one of those dishes that’s much better a day or two later so the flavors can blend. It’s not hot/spicy at all but you could certainly amp it up if desired.
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