Pumpkin Chili
- 1 pound Extra lean ground beef or turkey
- 1 small Onion, chopped
- 1 can Diced tomatoes (14-1/2 ounces)
- 1 can Kidney beans, undrained (16 ounces)
- 1 packet Mild chili seasoning mix (1.25 ounces)
- 1/2 cup Canned pumpkin
- 1 tsp Pumpkin pie spice
- 1/2 tsp Brown sugar, packed
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In a large saucepan over medium-high heat, brown meat until no longer pink. Add onions and continue cooking until softened, 2-3 minutes. Drain juices. Add the remaining ingredients and stir well to mix. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add water or beef broth if a thinner chili is desired. Serve with warmed or toasted whole wheat bread.