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Pumpkin Chili

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Beef

Yield: 6

Serves:

Ingredients

  • 1 tbsp olive oil
  • 1 cup yellow onion (chopped)
  • 1 cup green bell pepper (chopped)
  • 12 cup jalapeno (seeded & chopped)
  • 1 tbsp garlic (minced)
  • 1 lb extra lean ground beef
  • 1 14.5 oz can diced tomatoes (with the liquid)
  • 1 cup water
  • 1 15 oz can pumpkin puree
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 15 oz can kidney beans (rinsed and drained)

Directions

  1. Heat oil in a large pot over medium high heat.
  2. Add onion, bell pepper, jalapeņos and garlic and cook, stirring frequently, until tender.
  3. Add lean beef and cook until browned.
  4. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
  5. Reduce heat to medium low and add beans.
  6. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Amount Per Serving (6)

  • Calories: 238
  • Protein: 23 g
  • Sugar: 6 g
  • Carbohydrate: 23 g
  • Fat: 8 g
  • Cholesterol: 40 mg
  • Sodium: 438 mg
  • Fiber: 7 g
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