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.
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.
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
Directions
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.
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.
Serve chili topped with pepitas and yogurt, if desired.