Pumpkin Chili

Pumpkin Chili

Pumpkin chili may sound suspicious, but it’s delicious. It’s not sweet, it does not taste like pumpkin pie and you actually can’t even taste the pumpkin as a separate flavor – just a thick, very flavorful stew.

Pumpkin Chili
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 8 servings
Ingredients
Seasoning mix:
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne
Chili:
  • 1 tablespoon olive oil
  • 2 lbs. 85% lean ground beef
  • 1 large onion, finely chopped (8oz)
  • 2 medium bell peppers, any color, finely chopped (8oz)
  • 2 tablespoons minced garlic
  • 1 (15oz) can pumpkin puree
  • 1 (26oz) container of Pomi chopped tomatoes (a 28oz can of no-salt-added crushed tomatoes should work too)
  • 1 tablespoon kosher salt
Instructions
  1. Prepare the seasoning mix: In a small bowl, mix together the chili powder, cumin, paprika, cocoa powder, cinnamon and cayenne. Set aside.
  2. Heat the olive oil in a very large, deep saucepan (I used a deep 14-inch skillet) over medium-high heat, about 2 minutes. Add the beef, the onion and the bell peppers. Cook, stirring occasionally, breaking up the beef into smaller chunks, until beef is browned, about 10 minutes.
  3. Add the garlic and the seasoning mix. Cook, stirring until well incorporated into the beef mixture, 1 minute.
  4. Add the pumpkin puree, the crushed tomatoes and the salt. Stir to combine. Bring to a boil, then lower heat to medium-low and cook, uncovered, stirring occasionally, 20 minutes. Serve, if desired, with a dollop of sour cream, guacamole, and/or grated cheddar.
Nutrition Per Serving
Calories: 330; Fat: 19g; Carbohydrates: 16g; Sugar: 3g; Sodium: 535mg; Fiber: 5g; Protein: 23g

Pumpkin Chili

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