Tuesday, 21 November 2017 00:06

Pumpkin-Spice Chili

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This is a great fall time recipe. It is a nice variation of your typical chili and is easy to throw together. The recipe is flexible; when I make it, I seem to do it a little differently each time. 

Serves 6-8


1 pound ground pork (alternatively, use turkey, beef, or a combination)

1 large or two small onions

1 green bell pepper

3 cloves garlic

1-2 cups fresh or canned diced tomatoes

1 (16 oz.) can crushed tomatoes

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinse

1 cup broth or stock (using more or less, depending on desired consistency)

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon cinnamon or pumpkin pie spice

1 teaspoon salt or to taste

1/2 teaspoon black pepper

1 avocado


Optional: ¼ teaspoon red pepper flakes / cayenne for added spice



1. Heat large, deep skillet over medium-high heat and brown pork, or meat of choice.   

2. Before fully cooked, add onion and pepper. 

3. Stir until beef is browned, and onions and pepper start to soften, about 2 minutes.

4. Add garlic and cook another minute, continuing to stir.

5. Transfer to slow cooker and add remaining ingredients. 

6. Cook on low 4-6 hours.

7. Garnish with cilantro and avocado, if desired, and serve.


Christy GoodsonChristy Goodson is a wife and mother from Jacksonville, Florida. She has been married to her husband Robert for 8 blessed years. Christy and Robert are both lay members of the Home of the Mother. She has four young children and is so grateful to be able to both stay home with them and homeschool them. Christy graduated from Ave Maria University with a BA in Theology.