Pumpkin Chili Tuesday, September 11, 2012


2 TBSP vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 lb lean ground beef
2 14 1/2 oz cans diced tomatoes, undrained
1 15 oz can pumpkin
1 15 oz can tomato sauce
1 14 1/2 oz can light red kidney beans, drained
1 4 oz can diced green chilies
1/4 cup chili powder
1 tsp ground cumin


Heat vegetable oil in a large kettle over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for about 5 minutes or until tender. Add beef and cook until browned. Drain any excess fat. To beef mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, chili powder, and cumin. Bring to a boil then reduce heat to low. Cover pan and cook for about 30 minutes, stirring occasionally.


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