1 lb. lean ground beef
1/2 c. onion, chopped
1 clove garlic, minced
1 (16 oz.) can pumpkin
2 c. water
1 (16 oz.) can red kidney beans, drained
1/2 c. pitted ripe olives, sliced
1 (1 1/4 oz.) env. taco seasoning mix
1 1/2 tsp. chili powder
1 tsp. salt
Red pepper flakes or hot pepper sauce (optional)
1 c. Cheddar cheese, shredded
1 c. corn chips, crushed
1/2 c. dairy sour cream

In a 3-quart saucepan or Dutch oven, cook meat, onion and garlic until meat is brown. Drain. Add pumpkin, water, beans, olives, taco seasoning mix, chili powder and salt. Bring to a boil. Cover; simmer 30 minutes. Season with red pepper flakes or hot pepper sauce. Garnish with cheese, corn chips and sour cream. Yields 6 servings.

(If you think this recipe too unusual to try, don't fear. It's a thick, hearty chili - the pumpkin replaces tomatoes, but taste is very similar to usual chili.)