AuthorMike EgrieCategory, DifficultyIntermediate
Pumpkin Chili
Yields6 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 1 lb 93% lean ground beef
 1 medium orange bell pepper, chopped
 1 small white onion, chopped
 1 tbsp chili powder
 1 tbsp pumpkin pie spice
 1 tsp garlic powder
 14.50 oz no salt added diced tomatoes
 15 oz 100% pure pumpkin
 15.50 oz Wholesome Pantry™ organic black beans, drained and rinsed
 ½ cup roasted unsalted pepitas
 Plain nonfat Greek yogurt for serving (optional)
1

In large saucepot, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reduce heat to medium.

2

Add bell pepper and onion; cook and stir 5 minutes or until vegetables are tender. Add chili powder, pumpkin pie spice, garlic powder and 1 teaspoon salt; cook and stir 1 minute. Add tomatoes with their juice, pumpkin, beans and 2 cups water; increase heat to high and heat to a boil. Reduce heat to medium-low; simmer and stir 30 minutes. Makes about 9 cups.

3

Serve chili topped with pepitas and yogurt, if desired.

Dietitian Tip: Turn this recipe into a cook once, eat twice solution— use leftover chili on salad greens or on top of your favorite grain like quinoa or bulgur wheat.

Ingredients

 1 lb 93% lean ground beef
 1 medium orange bell pepper, chopped
 1 small white onion, chopped
 1 tbsp chili powder
 1 tbsp pumpkin pie spice
 1 tsp garlic powder
 14.50 oz no salt added diced tomatoes
 15 oz 100% pure pumpkin
 15.50 oz Wholesome Pantry™ organic black beans, drained and rinsed
 ½ cup roasted unsalted pepitas
 Plain nonfat Greek yogurt for serving (optional)

Directions

1

In large saucepot, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reduce heat to medium.

2

Add bell pepper and onion; cook and stir 5 minutes or until vegetables are tender. Add chili powder, pumpkin pie spice, garlic powder and 1 teaspoon salt; cook and stir 1 minute. Add tomatoes with their juice, pumpkin, beans and 2 cups water; increase heat to high and heat to a boil. Reduce heat to medium-low; simmer and stir 30 minutes. Makes about 9 cups.

3

Serve chili topped with pepitas and yogurt, if desired.

Pumpkin Chili
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