Best Ever Healthy Pumpkin Chili
Pumpkin purée, ground beef, chili beans, diced tomatoes, onion, bell pepper, chicken broth and seasonings make for the absolute perfect bowl of hearty fall chili!
Equipment
- 1 Dutch oven Or pot, slow cooker, etc
- 1 cutting board
- utensils for stirring and measuring
Ingredients
- 1 lb. lean ground beef browned
- 1 Onion chopped
- 1 bell pepper diced
- 3 tbsp brown sugar or sugar substitute
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 15 oz can of pumpkin
- 2 15 oz cans of diced tomatoes
- 2 cups chicken broth reduced sodium
- 2 15 oz cans chili beans low sodium
- saltines, light sour cream, cheese for toppings
- 1 tbsp olive oil
Instructions
- Heat dutch oven to medium-high heat. Add olive oil, pepper & onion. Sauté until soft.
- Once veggies are tender, add browned ground beef, seasonings and brown sugar to Dutch oven. Stir together.
- Add diced tomatoes, chili beans, pumpkin and chicken broth to mixture.
- Stir mixture and reduce heat to medium-low and let simmer 20-25 minutes, stirring frequently.
- Enjoy, and serve with your favorite toppings!
Notes
Make a double batch of this and throw half in the freezer for a meal that can be warmed up in the slow cooker on a busy night.
Low sodium is the best option for chili beans and chicken broth, but can be substituted for regular.
I have used honey in place of brown sugar in this recipe and it tasted just as good. You could also use a splenda, etc as sugar substitute.
This would taste great with fire roasted tomatoes.
Quest protein chips would be an excellent substitute for saltines if looking for a little punch of protein.
Top with plain greek yogurt instead of sour cream for extra protein.