Dish: Main/Mixed dish
Servings: 9-10
Put an autumn twist on a classic dish while boosting the nutrition with the punch of pumpkin, squash, or other winter gourd! You could also substitute the extra lean ground beef with lean ground turkey, or even a vegetarian ground alternative.
Ingredients
- 2 lbs extra lean ground beef, or alternative
- 1 large onion – Vidalia onions work great in this recipe!
- 1 whole green bell pepper, diced
- 1 whole red bell pepper, diced
- 1 (15 ounce) can kidney beans
- 1 (15 ounce ) can black beans (if cooking beans from dry: 1 cup dried beans yields 2 (15 ounce) cans)
- 1 (46 fl ounce) can tomato juice
- 1 (28 ounce) can diced tomatoes
- ½-1 cup pumpkin or squash puree
- 2-3 tsp pumpkin pie spice ( to personal taste)
- 1 Tablespoon chili powder
- Ground pepper (to personal taste)
Directions
- Cook beef until browned In a large pot over medium heat; drain extra fat.
- Add onion and bell pepper and cook until tender (4-5) minutes.
- Add in beans, tomato juice, diced tomatoes and pumpkin puree.
- Add the pumpkin spice, chili powder, black pepper.
- Simmer 1 hour.
- Divide chili into 9-10 serving bowls (or BPA-free containers to store for later) – serve and enjoy!
TIP: Have extra squash or pumpkin puree leftover? Divide remaining puree by 1 cup portions into individual freezer bags, press flat, and stack in your freezer for later use.
