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5
from 1 vote
Chili with Pumpkin
This Pumpkin Chili recipe is easy to make and perfect for cold nights. It's hearty, healthy, and delicious.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner, Lunch, Main Course, Main Dish, Main Dishes
Cuisine:
American
Diet:
Diabetic, Low Calorie
Servings:
6
people
Ingredients
1
pound
ground beef
2
whole
bell pepper
chopped
1
small
onion
chopped
3
whole
carrots
peeled and chopped
1
teaspoon
salt
1
teaspoon
paprika
1
teaspoon
chili powder
3
cloves
garlic
minced
15
ounces
diced tomatoes
15
ounces
pumpkin puree
15
ounces
kidney beans
2
tablespoons
sugar
3
cups
beef broth
Instructions
Add the ground beef to a deep pot. I like to use an enamel cast iron dutch oven.
Brown the ground beef over medium-high heat.
Add the chopped bell pepper, onion, and carrots to the pot.
Add in the salt, paprika, and chili powder. Cook until the ground beef is cooked through and the vegetables have softened.
Once the vegetables have softened, add in the garlic and saute about 2 minutes.
Add the diced tomatoes, pumpkin, and kidney beans to the pot along with the sugar. Mix to combine.
Pour in the beef broth and mix. Let the chili simmer for 10 minutes. Serve and enjoy!
Nutrition
Calories:
350
kcal
|
Carbohydrates:
31
g
|
Protein:
22
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
903
mg
|
Potassium:
868
mg
|
Fiber:
8
g
|
Sugar:
9
g
|
Vitamin A:
11332
IU
|
Vitamin C:
13
mg
|
Calcium:
88
mg
|
Iron:
6
mg