From Eating Bird Food
Pumpkin Chili
- Time
- 55 min
- Makes
- 6
- Ingredients
- 20
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Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 3 garlic cloves (minced)
- 1 lb lean ground beef (or ground turkey)
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon salt (plus more to taste if desired)
- ½ teaspoon black pepper
- Pinch of cayenne (optional)
- 1 15 oz can canned pumpkin or homemade pumpkin puree
- 1 15 oz can black beans (drained and rinsed)
- 1 15 oz can kidney beans (drained and rinsed)
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can fire roasted diced tomatoes or petite diced tomatoes (with juices)
- 1–2 cups beef broth, chicken broth or bone broth (use 1 cup for a thicker chili or up to 2 cups for a brothier consistency)
- 1 Tablespoon apple cider vinegar
- Pepitas (Greek yogurt, jalapeno, avocado and/or shredded cheese)
- Cilantro (parsley or green onions (optional))
Nutrition
- Calories
- 466 kcal
- Fat
- 16 g
- Serving size
- 1 /6 recipe (w/ beef)
- Fiber
- 16 g
- Sugar
- 12 g
- Sodium
- 1108 mg
- Protein
- 34 g
- Cholesterol
- 68 mg
- Carbohydrate
- 48 g
- Saturated fat
- 4 g
- Unsaturated fat
- 8 g
As published by Eating Bird Food.
The method
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