Description
Pumpkin chili spaghetti is such a perfect, comforting dinner for fall! It’s a simple and flavorful one-pot wonder that feeds a crowd!
Ingredients
- 1 dash Olive Oil
- 2 whole Poblano Peppers, Seeded And Diced Small
- 1 whole Onion, Diced Small
- 2 cloves Garlic, Minced
- 1 pound Ground Beef
- 1 teaspoon Chili Powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoons Paprika
- 1 pinch Salt
- 1 pinch Freshly Cracked Black Pepper
- ½ cups Pumpkin Puree
- ½ cups Pumpkin Beer
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1 can (15 Oz. Size) Black Beans
- 1 can (15 Oz. Size) Red Kidney Beans
- 1 pound Spaghetti
- Shredded Cheddar Cheese For Topping
Preparation
Get out a large pot and heat the olive oil in it over medium high heat. Add diced poblanos, onion and minced garlic and let them get fragrant for a couple of minutes. Then add the beef and let it brown as you break it up. While it browns, season the mixture with the chili powder, pumpkin pie spice, paprika, salt and pepper. Once the beef is brown, stir in the pumpkin puree and pumpkin beer and let it cook for a minute. Finally, pour in both cans of beans. Bring the chili to a boil, then reduce it to a simmer to cook for an hour.
When the hour is up, bring it back up to a gentle boil and add in the spaghetti. Stir it all together thoroughly until the spaghetti is tender for about 10 minutes. Then scoop it into bowls and serve with a generous handful of shredded cheese on top! Enjoy! The leftovers are even better the next day.
