Chunky Pumpkin Chili

By Ms. Lizz

Chili is already a fall favorite but adding pumpkin really puts it over the top as a cold weather meal.

Chunky Pumpkin Chili
Ingredients
  • 2 pounds ground beef

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 (15 ounce) cans kidney beans, drained

  • 1 (46 fluid ounce) can tomato juice

  • 1 (28 ounce) can peeled and diced tomatoes with juice

  • 1/2 cup canned pumpkin puree

  • 1 tablespoon pumpkin pie spice

  • 1 tablespoon chili powder

  • 1/4 tablespoon SPLENDA┬« No Calorie Sweetener, Granulated

Directions
  1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and SPLENDA® Granulated Sweetener. Simmer 1 hour.


Nutritional Facts

Servings
1
Servings Per Recipe
8
Amount Per Serving
Calories
390
Calories from Fat
150
Total Fat
16g
Saturated Fat
6g
Cholesterol
70mg
Sodium
1200mg
Total Carbs
32g
Dietary Fiber
10g
Sugars
10g
Protein
28g

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