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Pumpkin Chili

Author Jessica Ivey, RDN

Ingredients

  • 1 tablespoon canola oil
  • 1 1/2 lb. 93% lean ground beef
  • 1 medium-size yellow onion, chopped
  • 1 bell pepper (any color), chopped
  • 4 cloves garlic, minced
  • 1/3 cup tomato paste
  • 3 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (14.5-oz.) cans fire-roasted diced tomatoes
  • 1 (15-oz.) can pumpkin puree
  • 1/2 cup water

Instructions

  1. Heat oil in a large pot over medium-high heat. Add ground beef, onion, bell pepper, and garlic, and cook 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally.

  2. Add tomato paste, chili powder, cinnamon, salt, and pepper, and cook, stirring frequently, 2 minutes.

  3. Stir in tomatoes, pumpkin, and water, and bring to a boil over high heat.

  4. Reduce heat, and simmer 30 minutes, stirring occasionally.