Spicy Pumpkin Chili
You can never have too many American recipes, so give Spicy Pumpkin Chili a try. For $1.53 per serving, you get a main course that serves 10. Watching your figure? This gluten free and dairy free recipe has 307 calories, 19g of protein, and 10g of fat per serving. A mixture of bell pepper, tremendous northern beans, tomato sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pumpkin pie spice you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent.
Add the green and red bell pepper and cook 5 minutes more.
While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
Cook on Low until the chili is hot, 1 to 2 hours.