Easy Pumpkin Chili

50 min

6 servings

Health Score: 28/100

1.73 per serving

Soup Lunch Main Course Main Dish Dinner Dairy Free Super Bowl

Ingredients

Servings:

Serving Size Multiplier:

2 cloves of clv garlic ($0.16)
1 onion (yellow, $0.28)
2 tbsp olive oil plus ($0.32)
1 lb ground beef ($5.35)
15 oz kidney beans (drained, canned, $0.59)
15 oz black beans (drained, canned, $0.55)
15 oz canned tomatoes (diced, canned, $0.69)
15 oz pumpkin puree (canned, $1.05)
10 tbsp tomato paste (canned, $0.25)
2 cup ice water ($0.00)
1 tbsp chili powder ($0.30)
1/2 tsp paprika (smoked, $0.05)
1 tsp ground cumin ($0.05)
1/4 tsp garlic powder ($0.02)
1/2 tsp onion powder ($0.03)
1/4 tsp freshly cracked pepper (black, $0.02)
1 tsp salt ($0.02)

440kcal

Calories

42g

Carbohydrates

21g

Fat

14g

Fiber

25g

Protein

11g

Sugar

1

Mince the garlic and dice the onion.
2

Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
3

Add the ground beef and continue to cook until the beef is browned and cooked through.
4

Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
5

Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.
6

After simmering for 30 minutes, give the chili a taste and add salt if needed.
7

Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

View the original recipe instructions:

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Vegetarian: No

Vegan: No

Gluten Free: No

Dairy Free: Yes

Low FODMAP: No

Source: Recipe from URL