lisa’s pumpkin spicy chili

Name: Lisa’s Pumpkin Spicy Chili
Cuisine: Canadian
Ingredients: ## WHAT YOU NEED; - 2 pound ground beef; - 1 teaspoon red chili flakes; - 1 garlic clove crushed; - 1 small onion diced; - 1 can kidney beans; - 1 can black beans; - 1 can lentils; - 2 cans pork & beans; - 1 can crushed tomatoes; - 1 can whole tomatoes; - 2 cups pumpkin puree; - 2 teaspoons pumpkin pie spice; - 2 teaspoons chili powder; - 2 teaspoon ground cumin; - salt & pepper to taste; - shredded cheese for topping (optional)

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Lisa Walker

Temagami, ON

Updated on Oct 28, 2016

I made this last night for dinner and my family loved it, not to hot and spicy just right. You could also do this in your crock pot as well. Cook your beef as directed above and then add everything in the crock pot and cook on low for about 8 hrs.

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method Stove Top

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Ingredients

WHAT YOU NEED
- 2 pound ground beef
- 1 teaspoon red chili flakes
- 1 garlic clove crushed
- 1 small onion diced
- 1 can kidney beans
- 1 can black beans
- 1 can lentils
- 2 cans pork & beans
- 1 can crushed tomatoes
- 1 can whole tomatoes
- 2 cups pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 teaspoons chili powder
- 2 teaspoon ground cumin
- salt & pepper to taste
- shredded cheese for topping (optional)

How To Make lisa’s pumpkin spicy chili

Step 1

Heat a large skillet over medium-high heat with a little oil and add onions, saute for about 2 min or till they are soft and translucent. Add beef and cook till crumbly and no longer pink, Stir in the red pepper flakes, garlic, and continue cooking until the beef has browned .

Step 2

Add the rest of your ingredients except the cheese, and mix together well. Turn down and let simmer on low for about 2 hours. When ready to serve ladle in bowls and top with a good hand full of shredded cheese. I serve cornbread with my chili perfect dinner for a cold winter day
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