Description
A delightful twist on traditional chili, combining chili spices with creamy pumpkin for a hearty fall dish.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
- Add ground beef or turkey to the skillet and cook until browned. Drain excess fat.
- Transfer the meat mixture to a slow cooker. Stir in pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Mix until well combined.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve warm, garnished with your favorite toppings.
Notes
Adjust the spice level by modifying the amount of chili powder and cumin. For a vegetarian version, substitute meat with extra beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 70mg