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Dinner & A Movie - Pumpkin Chili

Our U of I chefs are back with a fall inspired recipe perfect for this cooler weather.
Pumpkin Chili
2 pounds ground beef
8 oz yellow onion, diced
6 oz green pepper, diced
30 oz kidney beans, canned (optional)
46 fl oz tomato juice
28 oz diced tomato canned with juice
½ cup pumpkin puree, canned
1 tbsp pumpkin pie spice
1 tbsp chili powder
¼ cup white sugar

In a large pot, cook ground beef and drain. Add in onion and green pepper and cook five minutes. Add the remaining ingredients and simmer for one hour. Serve with a side of cornbread.

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