2 (28 oz) cans no salt added diced tomatoes, undrained
1 cup canned pumpkin puree
1 Tbsp pumpkin pie spice
¼ cup chili powder
1 Tbsp cumin
½ tsp cayenne pepper
2 tsp salt
Instructions
Heat olive oil in a LARGE pot over medium heat. Once hot, add the beef. Brown the meat until no longer pink, using a wooden spoon to break up the meat.
Add the onion and bell pepper and cook until softened, about 5 minutes. Add garlic and jalapeno and cook an additional minute.
Stir in beans, tomato juice, tomatoes, pumpkin, and seasonings; stir. Reduce heat to low and simmer chili for one hour, stirring every 10-15 minutes.
Notes
Submitted by Kathyrn (who also submitted Maui Chili from last year's chili contest)