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)