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Pumpkin Chili


  • 2 pounds Pasture to Plate Co. ground beef

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 (15 ounce) cans kidney beans, drained

  • 1 (46 fluid ounce) can tomato juice

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

  • ½ cup canned pumpkin puree

  • 1 tablespoon pumpkin pie spice

  • 1 tablespoon chili powder

  • ¼ cup white sugar


  • In a large pot over medium heat, cook beef until brown; drain. Return beef to pan. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season by adding pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

  • Garnish with shredded cheese, jalapenos, green onions, sour cream or whatever your heart desires.

  • Serve with crackers, tortilla chips or corn bread.


Mindy L. Stedem

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