Description
Cozy and hearty pumpkin chili is perfect to serve in the fall and winter, and it’s a great way to add more nutrition to a favorite recipe.
Ingredients
Scale
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, crushed
- 15 oz can kidney beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 15 oz can fire-roasted tomatoes
- 15 oz can pumpkin puree
- 4 oz can diced green chilies
- 4 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup water
*Be sure that all canned ingredients are gluten-free.
Instructions
Stovetop Instructions
- In a large Dutch oven, brown the ground beef over medium heat, breaking up the meat as it cooks. Once it’s browned, add the onions and continue cooking for 3-5 minutes. Then add the crushed garlic and cook for another minute.
- Add drained beans, fire-roasted tomatoes, pumpkin puree, chilis, tomato paste, chili powder, smoked paprika, sea salt, black pepper, and water. Stir until combined.
- Bring to a boil over medium-high heat. Then lower the heat to low and let it simmer for 15-20 minutes.
- Serve warm.
- Optional toppings: avocado, dairy-free sour cream, cilantro, tortilla chips
Slow Cooker Instructions
- In a skillet, brown the ground beef over medium heat, breaking up the meat as it cooks. Once it’s browned, add the onions and continue cooking for 3-5 minutes. Then add the crushed garlic and cook for another minute.
- Add all ingredients to a slow cooker. Cook on high for 3-4 hours or low for 6-8 hours.
Notes
The nutrition facts provided below are estimates.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 325
- Sugar: 8.3 g
- Sodium: 677.6 mg
- Fat: 3.6 g
- Carbohydrates: 44.6 g
- Fiber: 15 g
- Protein: 28.4 g
- Cholesterol: 45.2 mg