Oct 052008
 

The pumpkin flavor is very subtle but it gives the chili a rich color. Perfect for fall!

2 T canola oil
1/2 c. chopped onion
1 clove garlic, finely chopped
1 lb lean ground turkey or beef
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can pumpkin
1 (15 oz) can tomato sauce
1 can (15.25 oz) kidney beans, drained
1/2 c. whole kernel corn
1 T chili powder

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; cook, stirring frequently, for 5 to 7 minutes until tender. Add ground meat; cook until browned. Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans, corn, and chili powder. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

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 Posted by at 12:22 am

  One Response to “Pumpkin Chili”

  1. My brain is drained just following what should be drained and what should be not drained and after all I need to drain in the middle of cooking!
    Otherwise the blog is fatastic! Keep up the good job!

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