A family pumpkin carving party at work many years ago introduced our family to pumpkin chili. Although our family is not a fan of chili we loved it and found a way to make it our own by removing a few ingredients and altering some measurements. Best time of year for pumpkin chili is during holiday potlucks in the cold weather months or even a local chili cook off.
677 per serving
- 2 pounds extra lean ground beef or ground turkey
- 1 small sweet onion, chopped
- 1 cup canned pumpkin
- 1 teaspoons pepper
- 1 teaspoons pumpkin pie spice
- 2 cans condensed tomato soup, undiluted
- 1 bottle (12 ounces) chili sauce
- 1 teaspoons chili powder
- 1 container sour cream, optional
- 8 ounces shredded cheddar cheese, optional
Cook ground beef and onion together over medium heat. If preferred, brown onion before adding meat.
While this is cooking, place remaining ingredients in a crock pot and mix together.
When meat is no longer pink, remove from stove and add to crock pot. Simmer in crock pot on low for four hours. For quicker cooking time, add all ingredients after meat is browned and cook down for 20 minutes.
Serve. Optional toppings are sour cream and shredded cheddar cheese.