Lisa’s Pumpkin Spicy Chili

Oh, it’s that time of year, fall recipes and this one is awesome. One of my Family’s favorite chili. I hope you love it as much as we do too.

Lisa’s Pumpkin Spicy Chili

2-pound ground beef
1 teaspoon red chili flakes
1 garlic clove crushed
1 small onion diced
1 can kidney beans,
1 can black beans
1 can lentils
2 cans of pork & beans
1 can crushed tomatoes
1 can whole tomatoes
2 cups pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
2 teaspoon ground cumin
salt & pepper to taste
shredded cheese for topping (optional)

Heat a large skillet over medium-high heat with a little oil and add onions, saute for about 2 min or till they are soft and translucent. Add beef and cook till crumbly and no longer pink, Stir in the red pepper flakes, garlic, and continue cooking until the beef has browned.

Add the rest of your ingredients except the cheese, and mix together well. Turn down and let simmer on low for about 2 hours. When ready to serve ladle in bowls and top with a good hand full of shredded cheese. I serve cornbread with my chili perfect dinner for a cold winter day 
NOTE: you could also do this in your crockpot as well. Cook your beef as directed above and then add everything in the crockpot and cook on low for about 8 hrs.

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Lisa Walker

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