Adding pumpkin puree to spicy chili provides a smooth texture and a boost in vitamin content. It’s a great way to sneak one more veggie into your dinner!
1 lb. ground beef
1 green pepper, diced
1 onion, diced
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 15 oz. can pumpkin puree (NOT pie filling)
1 15 oz. can pinto beans, not drained
1 15 oz. can black beans, not drained
1 28 oz. can diced tomatoes, not drained
salt and pepper, to taste
In a large soup pot, brown ground beef with pepper, onion, and a drizzle of olive oil. As the meat and veggies are cooking, sprinkle over chili powder, cumin, garlic powder, onion, powder and a healthy pinch of salt and pepper. When the meat is cooked through and the veggies are tender (10-15 minutes), add pumpkin puree, undrained beans and the tomatoes with their juice to the pan. Cover and simmer 15-20 minutes, or until ready to eat.
Printable recipe available at: https://www.onelovelylife.com/pumpkin-chili/