Pumpkin Chili

I am so impatient. It’s October but it’s still summer weather here. I need Fall! I need seasons!! Well, I can’t wait anymore. Hot weather, be damned! I needed to make some chili!

A couple years ago, some girlfriend and I got together once a month for a Foodie Club. You know? Like a book club with food and recipes. It was a lot of fun and I’ve been thinking about starting it up again. But I digress… 

I came up with this recipe for our chili themed night and it was a big hit. It’s tasty and super healthy. Only about 300 calories per serving (1cup serving) 

It makes a ton too, so lots of leftovers or even freeze it for later!! 

Now, just add this to the pumpkin everything craze!! 

Pumpkin Chili

2 pounds ground turkey (you can use beef if you want, but it will change the end calorie count)

1 medium onion, chopped

2 cloves garlic minced

1 green bell pepper, diced

1/2 can (15oz) canned pumpkin

2 (14.5 oz) cans diced tomatoes

1 can kidney beans, drained

1 (12 oz) bottle of chili sauce (found next to the ketchup)


1 cup beef broth

2 Tablespoons of chili powder

2 teaspoons pumpkin pie spice

2 teaspoons brown sugar

1 tablespoon cumin

Salt and pepper to taste

In a large stock pot or dutch oven, brown turkey. Just before it’s done, spread the turkey out to the edges and add a teeny bit of olive oil (“teeny” is the technical chefy term, here) if you need it for the pepper, onion, and garlic. 


I used two of my favorite kitchen short cuts here: pre-diced onions and pre-minced garlic. BIG time savers! 


Anyway, once the veggies have started softening, mix them in with the meat and add your seasonings: chili powder, pumpkin pie spice, brown sugar, and cumin. And mix well.


Then, add the rest of your ingredients: pumpkin, tomatoes, beans, chili sauce, broth.


Mix together and bring to a boil for  a minute then let simmer for about an hour. The longer this sits, the better. Just make sure to stir occasionally so it doesn’t burn on the bottom.


This is such low calorie, you can too with a little bit of cheese and a dollop of plain Greek yogurt.

Now serve yourself a bowl and soak up the Fall! 

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One thought on “Pumpkin Chili

  1. Pingback: Butternut Squash Chili  | Food on the Table

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