Pumpkin Chili II

This unique chili freezes well...but it still doesn't last very long.

Yield

11 servings

Ingredients

3 pounds ground beef
1 medium onion, chopped
2 (16 ounce) cans hot chili beans, undrained
2 (12 ounce) bottles chili sauce
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon granulated (white) sugar
1 teaspoon pepper
1 teaspoon chili powder

Directions

In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 70 minutes

Nutritional Information

1 serving (1 cup) equals 293 calories, 12 g fat (5 g saturated fat), 61 mg cholesterol, 1,034 mg sodium, 21 g carbohydrate, 4 g fiber, 25 g protein.

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