Pumpkin Chili
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2 cups solid pack pumpkin
2 cans red kidney beans
2 medium onions, chopped
3 (15-ounce) cans chopped tomatos
2 tablespoons chili powder (less if serving children)
1/4 teaspoon red pepper flakes (omit if serving children)
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
In a large casserole, brown ground beef and drain off excess fat. Add the rest of the ingredients, stir well, and simmer over low heat for 1 to 2 hours. Serve with crackers or garlic bread.
Reviews of Pumpkin Chili :
1-2 of 2 reviews
suzi in Mass Oct 9, 2007Would make this again.
Amazing chili, by far the best I have ever made. after half was gone I took 1 1/2 pkgs of crm cheese and melted them into it to make more of a cheese dip, along with some chedder. It was a hit!
A foodie in Ohio Sep 13, 2006Would make this again.
I made this chili last year for an October chili cookoff. Everyone liked it...except the judges! It was a real hit with everyone else tho!
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