Gluten-Free Recipes: Pumpkin Chili | Submitted By: BMWRIGHT69

2 pounds ground beef1 large onion, diced1 green bell pepper, diced2 (15 ounce) cans kidney beans, drained1 (46 fluid ounce) can tomato juice1 (28 ounce) can peeled and diced tomatoes with juice1/2 cup canned pumpkin puree1 tablespoon pumpkin pie spice1 tablespoon chili powder1/4 cup white sugarIn a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Amount Per Serving  Calories: 409 | Total Fat: 16.4g | Cholesterol: 69mg

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