Recipe of the Week 10/5: Pumpkin Chili


1 tablespoon Olive oil

1 large White onion (diced)

6 cloves Garlic (minced)

1 medium Bell pepper (diced)

1 medium Jalapeño (minced)

1 1/2 pounds Ground beef

2 14.5-oz cans Fire roasted tomatoes

1 cup Beef broth

1 tablespoon Paprika

1 tablespoon Chili powder

1 teaspoon Cinnamon

1 teaspoon Sea salt

1 15-oz can Pumpkin puree 


In a large dutch oven over medium-high heat, heat the olive oil. Brown the onion and garlic for a 3-5 minutes, until they start to develop color. Add in the bell pepper and jalapeño, and cook for 3-5 minutes, until soft. Crumble in the ground beef and cook until browned, about 8-10 minutes. Add the tomatoes, broth, and spices. Simmer for 5 minutes. Add the pumpkin. 

Continue to cook for 10 minutes to allow flavors to meld together. Divide between 6 bowls and garnish with cilantro.

Adapted from: 13230 Found by: Melissa Zobler, BS, CPT, CPSN 

Nutritional Facts: 1.5 cup, or 1/6 of entire recipe, 340 calories, 25g fat, 6g carbohydrate (4g of net carbs), 20g protein.

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