Recipe of the week: Pumpkin chili

First Posted: 10:26 pm - October 6th, 2015

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• 1 can (26 ounces) of tomato sauce

• 1 can (27 ounces) of diced tomatoes

• 2 cans of kidney or black beans, drained and rinsed

• 2 lbs spicy sausage or ground beef

• 1 medium red onion

• 1 each – red, yellow and green bell peppers, chopped and diced

• 1 can of green chiles (optional)

• 2 T. Chili Powder

• 8 oz. pumpkin puree

• Sour cream, chives and cheese to garnish

DIRECTIONS: Brown the sausage or ground beef with the chopped onions until meat is cooked through and onions are soft. Return the meat and onions to the slow cooker, then add the tomato sauce, diced tomatoes and rinsed beans to the meat mixture in the slow cooker. Add the green, red and yellow peppers, chili powder, pumpkin puree and mix it up and put it on HIGH setting for 4-5 hours. Serve into bowls and top with a dollop of sour cream and some chives.

Contributed by: Natalie Walker



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