Amy Clark’s Pumpkin Chili

October 3, 2013 by Kenmore

For a happy and healthy Fall dinner that’s incredibly easy to make!


preparation time
0 mins

cook time




2 pounds lean ground beef

1 large onion diced

1 red bell pepper diced

15 ounces can kidney beans drained (2 cans)

46 MSR 3 tomato juice (1 can)

28 ounces peeled and diced tomatoes with juice (1 can)

1 tablespoons pumpkin pie spice

1 tablespoons chili powder or adjusted to taste

2 tablespoons brown sugar



In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Transfer ingredients to your slow cooker. Add in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Put lid on slow cooker and cook on low for 4-6 hours. Serve in bowls with a variety of your favorite toppings.


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