Suzy’s Pantry Chili
This is one of my favorite chili recipes, with a secret nutritional boost from canned pumpkin! You can adapt the recipe to use what you have on hand. No ground beef? Use ground turkey, chicken or even leave the meat out, just add an extra can of beans. No kidney beans? Mix it up and use pintos, black beans or garbanzos.
6with leftovers
Cook Time Passive Time
90minutes 1hour
6with leftovers
Cook Time Passive Time
90minutes 1hour
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1lb. ground beef
  • 1teaspoon Kosher Salt
  • 3tablespoons cumin
  • 1teaspoon cayenne pepper
  • 3tablespoons chipotle peppers in adobe, diced
  • 28 oz. diced tomatoes in juice, undrained
  • 8oz. tomato sauce
  • 215 oz. cans Kidney beans
  • 15oz. can 100% pure pumpkin*not pumpkin pie mix!
  • 8 oz. Hard apple cider*the cook gets to drink the other 4 oz.
  • 1tablespoon chocolate syrup or cocoa powder
  • 1tablespoon granulated sugar
  • 3tablespoons chili powder
  1. Heat a large stock pot over medium high heat. Add ground beef, diced onions, garlic and 1 teaspoon kosher. Cook until meat is browned, drain fat and return meat/onion mixture to the pot.
  2. Over medium heat, stir in cumin, chili powder, cayenne pepper, and chipotle peppers in adobe.
  3. Add tomatoes and their juice, tomato sauce, beans, pumpkin, hard cider, chocolate, and sugar.
  4. Put a lid on the pot and simmer for one hour, stirring occasionally. Taste for seasoning and adjust to your taste as necessary.
  5. Serve with a drizzle of yogurt or sour cream, grated cheese, cilantro, tortilla chips or cornbread.