Val's Pumpkin Chili

I experminted with something a little different this week when entering the First Annual Chili Cook-Off at the “Y”.  I decide to try using something  seasonal to make a unique chili instead of the traditional one I usually prepare.  Too my surprise it was really pretty good, good enough to be the Grand Prize Winner!   At first I was pretty skecptial trying something so unusual but decided what the heck, the worse that could happen was that no one would eat any. Boy, was I wrong.  I didn’t even have a spoonful to bring home.  Try it out for yourself, it’s really good.


2 pounds ground beef

1 large onion, diced

1 green bell pepper, diced

2 (15 ounce) cans black beans, drained

1 (46 fluid ounce) can tomato juice

1 (28 ounce) can peeled and diced tomatoes with juice

1/2 cup canned pumpkin puree

1 tablespoon pumpkin pie spice

1 tablespoon chipotle chili powder

2 tablespoons white sugar

**  I used fresh pumpkin and 1 quart each of home canned tomato juice and whole tomatoes chopped


In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Garnish with a dollop of sour cream and a sprinkle of dark chocolate.

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