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5
from 1 vote
Pumpkin Chili
The best fall chili recipe! This savory and filling soup recipe is perfect for tailgating with pumpkin, ground beef, mushrooms, and tomatoes, too.
Course
Soups
Cuisine
American
Keyword
Pumpkin Chili
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
11
Calories
311
kcal
Author
Stacie Vaughan
Equipment
Can opener
Wooden spoon
Dutch oven
Ingredients
3
lb
lean ground beef
1
yellow onion
chopped
2
cups
mushrooms
sliced
2
cans
diced tomatoes
28oz cans, undrained
1
cup
canned pumpkin
2
tsp
pumpkin pie spice
1
tsp
salt
1
tsp
pepper
2
tsp
chili powder
US Customary
-
Metric
Instructions
In large pot, cook beef and onion over medium heat until beef is no longer pink; drain.
Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 1 hour, uncovered. Serve hot.
Nutrition
Serving:
1
g
|
Calories:
311
kcal
|
Carbohydrates:
6
g
|
Protein:
36
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
110
mg
|
Sodium:
317
mg
|
Fiber:
2
g
|
Sugar:
2
g