Pumpkin Chili (Edit recipe)

I make this pumpkin chili every year on Halloween for several reasons: 1. IT’S VERY VERY GOOD 2. It’s a great high protein, fiber filled meal that keeps you full and therefore curbs the sugar cravings so you/your kids don’t go crazy with the candy that evening. 3. It has several veggies and is incredibly easy to make AND can be made vegetarian. Of course this can be made for any occasion, and I highly suggest doing so as it’s definitely a crowd pleaser!

15 minutes to 20 minutes

1 hour and 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	590
Fat:	3 g
Carbohydrates:	127 g
Protein:	45 g
Cholesterol:	4 g
Sodium:	525 mg
Fiber:	43 g
Sugars:	9 g
Calculated per serving.

by joyfuleatsnbeats

Serves: 6

Ingredients

28 oz Diced Tomatoes
10 oz Fire Roasted Tomato, I get the can with green chilis too
0.5 whole Red Onion, Chopped
0.5 whole Yellow Onion, Chopped
3 cloves Garlic, Chopped
1 whole Green Bell Peppers, Chopped
1 whole Red Bell Pepper, Chopped
15 oz Black Beans
15 oz Kidney Beans
15 oz White Beans
1 - 1.25 oz Ground Beef, Can sub turkey or vegan crumbles
0.333 cup Pumpkin Purée
2 - 3 Tbsp Chili Powder
1 tsp Ground Cumin
1.25 tsp Smoked Paprika
0.5 tsp Turmeric Powder
1 pinch Salt and Pepper, To taste

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Saute onion in large pot until soft. Add garlic and peppers and saute for a few minutes. Add protein of choice and seasonings in at this time and cook.
2. Add cans of tomatoes and beans (optional - add
1/2 cup water or veggie broth if too thick). Bring to boil and then cover and reduce heat to simmer for
45-60 min.
3. Add pumpkin and salt/pepper to taste and adjust other seasonings if necessary. Simmer for 15 min.
Enjoy!