Pumpkin Chili
1 onion, diced
2 T. olive oil
1 lb. ground beef (I use 92% fat free)
2 generous palmfuls chili powder
1 generous palmful cumin
1/2 palmful each of garlic powder and cinnamon
hot sauce to taste
black pepper to taste
1 cup water
1 32 oz can crushed tomatoes
1 16 oz can petite diced tomatoes
1 32 ounce can chili beans, mild (sometimes I use a combo of
pinto, black, kidney beans and increase the chili powder)
1/2 16 oz can pumpkin puree
Saute onion in olive oil over medium heat until translucent, add ground beef and brown, add spices and water and stir into meat, add canned items, stir and simmer over medium heat for 30 minutes.
Serve over spaghetti and topped with grated cheddar and sour cream, if desired
1/2 16 oz can pumpkin puree
Saute onion in olive oil over medium heat until translucent, add ground beef and brown, add spices and water and stir into meat, add canned items, stir and simmer over medium heat for 30 minutes.
Serve over spaghetti and topped with grated cheddar and sour cream, if desired
Servings 4-6
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