Ingredients

• 1 15 ounce can of pumpkin
• 1 15 ounce can of chili with beans
• 1 14.5 ounce can of diced tomatoes
• 1 15.5 ounce can of kidney beans
• 2 tablespoons of cayenne pepper sauce
• 1 teaspoon of chili powder
• 1 teaspoon of cinnamon

Directions

1. Combine the pumpkin, chili with beans, tomatoes with juices, and kidney beans with juices in a medium soup pan.
2. Stir thoroughly.
3. Add the cayenne pepper sauce, chili powder, and cinnamon. Add more or less to taste.
4. Stir thoroughly.
5. Simmer over low heat until hot and bubbly.
6. Serve hot.
7. Refrigerate or heat any uneaten easy pumpkin chili.

Image Credits

Easy Pumpkin Chili © 2012 Heather Johnson
Canned Pumpkin Puree © 2012 Heather Johnson
Canned Diced Tomatoes © 2012 Heather Johnson
Stirring the Pumpkin and Tomatoes © 2012 Heather Johnson
Adding the Beans © 2012 Heather Johnson
Stirring the Pumpkin, Tomatoes, and Beans © 2012 Heather Johnson
Adding the Chili with Beans © 2012 Heather Johnson
Adding the Cayenne Pepper Sauce, Cinnamon, and Chili Powder © 2012 Heather Johnson
Cooked Easy Pumpkin Chili © 2012 Heather Johnson