Spicy Pumpkin Chili

This hearty, fall-inspired chili combines tender ground beef, sweet pumpkin puree, and a fiery kick from Big Red One. It’s smoky, rich, and perfect for those crisp winter nights. A bowl of comfort that carries a mission-driven punch.

Ingredients:

• 1 lb ground beef (or turkey)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can diced tomatoes

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• 2 cups beef broth

• 2 tablespoons tomato paste

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 tablespoon, Big Red One

• Salt and pepper, to taste

• Optional toppings: shredded cheese, sour cream, cilantro

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat.

2. Add onions, garlic, and bell pepper. Cook for 3–5 minutes until softened.

3. Stir in tomato paste, chili powder, cumin, and Big Red One. Cook for 1 minute to bloom the spices.

4. Add beans, diced tomatoes, pumpkin puree, and beef broth. Stir well.

5. Bring to a simmer, cover, and cook for 30–40 minutes, stirring occasionally.

6. Taste and adjust seasoning. For extra heat, add another dash of Big Red One before serving.

7. Serve hot with cheese, sour cream, or tortilla chips on top.