I made this a couple of days ago, after looking through many chili recipes that had pumpkin in them. (Don't worry, you cannot taste the pumpkin, yet it adds just the right thickness and pumpkin is good for you too!)
jkath's Pumpkin Chili
2 lbs. ground beef
1/2 white onion, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 15 oz. can kidney beans, drained
1 15 oz. can pinto beans, drained
1 29 oz. can tomato sauce
1 14½ oz. can peeled & diced tomatoes in juice
3 ripe tomatoes, put into chopper (a little bigger than romas)
1 29 oz. can pumpkin puree
3 Tbsp. chili powder
2 tsp. white sugar
½-1 tsp. FRESHLY GRATED nutmeg**
(if you'd like to add tabasco/tapatillo, that would be good too)
In a large pot over medium heat, cook beef till done; drain.
In a small saucepan, sautee onion & 1 bell pepper in olive oil.
Add second bell, stir in (don't cook) and add items to beef.
Stir in beans, tomato sauce, all tomatoes & pumpkin.
Stir in chili powder, sugar, & nutmeg.
Simmer till done (you could go anywhere from 20 min to an hour or more)
Top with shredded cheddar & serve with freshly baked cornbread.
**there is such a tremendous difference between the ground nutmeg you get from the store and the whole nutmeg you grate. Don't use the ground!!! It's too sweet and has no heat at all. If you don't have whole, go get some and use your finest grater on it. really!!