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Pumpkin Chili
from the kitchen of Sharmagne Leland-St. John

1 pound ground bison
1 large yellow onion, diced
1 red bell pepper, diced
2 (15 ounce) cans black eyed peas, drained
1 (12 fluid ounce) can tomato juice
1 1/2 cups vegetable broth
1 (28 ounce) can peeled and diced tomatoes with juice
1 (15 ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
2 teaspoons cumin
2 tablespoons sugar
Salt and white pepper to taste

In a large pot over medium heat, cook
the ground buffalo until brown; drain.
Stir in the onion and bell pepper and
cook for 5 minutes. Stir in the beans,
tomato juice, broth, diced tomatoes and
pumpkin puree. Season with the spices,
and sugar. Simmer 1 hour. Salt and pepper
to taste.


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