1. In large saucepot, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reduce heat to medium.
2. Add bell pepper and onion; cook and stir 5 minutes or until vegetables are tender. Add chili powder, pumpkin pie spice, garlic powder and 1 teaspoon salt; cook and stir 1 minute. Add tomatoes with their juice, pumpkin, beans and 2 cups water; increase heat to high and heat to a boil. Reduce heat to medium-low; simmer and stir 30 minutes. Makes about 9 cups.
3. Serve chili topped with pepitas and yogurt, if desired.
- 11 g Fat
- 3 g Saturated Fat
- 50 mg Cholesterol
- 571 mg Sodium
- 29 g Carbohydrates
- 6 g Fiber
- 9 g Sugars
- 0 g Added Sugars
- 26 g Protein
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Nutritional Information
- 11 g Fat
- 3 g Saturated Fat
- 50 mg Cholesterol
- 571 mg Sodium
- 29 g Carbohydrates
- 6 g Fiber
- 9 g Sugars
- 0 g Added Sugars
- 26 g Protein
Directions
1. In large saucepot, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reduce heat to medium.
2. Add bell pepper and onion; cook and stir 5 minutes or until vegetables are tender. Add chili powder, pumpkin pie spice, garlic powder and 1 teaspoon salt; cook and stir 1 minute. Add tomatoes with their juice, pumpkin, beans and 2 cups water; increase heat to high and heat to a boil. Reduce heat to medium-low; simmer and stir 30 minutes. Makes about 9 cups.
3. Serve chili topped with pepitas and yogurt, if desired.