I’m on a pumpkin recipe roll this month, as I always seem to be in October. And adding pumpkin puree to chili sounds like the perfect slow cooker medley. Thanks to my friend, Anne-Marie of This Mama Cooks! for sharing! She’s got tons of yummy healthy recipes on her site, so stop by and try a few.
1 yellow onion, chopped
1 red bell pepper, chopped
1 pound ground venison, turkey, chicken or lean beef
1/2 teaspoon salt
3 cloves garlic, minced
2 tablespoons chili powder or your favorite gourmet chili blend
1/8 teaspoon cayenne pepper or ground chipotle chile (optional)
1 teaspoon oregano
1 1/2 teaspoon cumin
2 1/2 cups vegetable broth
2 15 ounce cans black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can pumpkin puree
1 14.5 ounce can diced tomatoes, with juice
1 tablespoon pumpkin oil (optional)
Cook onion, bell pepper and ground meat over medium high heat until meat is cooked through.
Add salt and garlic. Cook for 1 minute.
Add spices (chili powder through cumin) and mix thoroughly. Cook for 1 minute.
Place onion, pepper, meat, garlic and spice mixture into a slow cooker.
Add remaining ingredients.
Cook on low for 5-6 hours.
Dish chili into bowls and top with a small dollop of no fat sour cream or a large pinch of shredded cheese.
Prep Time: 15 – 20 Minutes
Cook Time: 5 – 6 Hours
Total Time: 5:15 – 6 Hours 20 Minutes
Nutrition Grade A from CalorieCount
Weight Watchers POINTS = 9
Calories from Fat: 48
Total Fat: 5.3g
Saturated fat: 2.0g
Unsaturated fat: 3.3g
Total Carbohydrates: 72.9g
Recipe reprinted with permission.