Pumpkin Chili
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Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tsp olive oil
  • 2 lbs 96% lean ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 jalapeno, minced
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 28 oz low-sodium tomato juice
  • 2 (28 oz) cans no salt added diced tomatoes, undrained
  • 1 cup canned pumpkin puree
  • 1 Tbsp pumpkin pie spice
  • ¼ cup chili powder
  • 1 Tbsp cumin
  • ½ tsp cayenne pepper
  • 2 tsp salt
Instructions
  1. Heat olive oil in a LARGE pot over medium heat. Once hot, add the beef. Brown the meat until no longer pink, using a wooden spoon to break up the meat.
  2. Add the onion and bell pepper and cook until softened, about 5 minutes. Add garlic and jalapeno and cook an additional minute.
  3. Stir in beans, tomato juice, tomatoes, pumpkin, and seasonings; stir. Reduce heat to low and simmer chili for one hour, stirring every 10-15 minutes.
Notes
Submitted by Kathyrn (who also submitted Maui Chili from last year's chili contest)
Nutrition Information
Serving size: 1½ cups Calories: 281 Fat: 5.7 Carbohydrates: 33.5 Sugar: 11.2 Sodium: 767 Fiber: 11.3 Protein: 27.3 Cholesterol: 48.0
Recipe by Prevention RD at https://preventionrd.com/4th-annual-chili-contest-entry-7-pumpkin-chili-weekly-menu/