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Hearty Beef and Bean Pumpkin Chili

Jennifer Hunt, RDN, LD
Print Recipe
Servings 10

Ingredients
  

  • ½ medium sweet onion chopped
  • 1 lb 93% lean ground beef
  • 15 oz can diced tomatoes
  • 1 cup low sodium chicken broth
  • 8 oz can tomato sauce
  • 15 oz can black beans reduced sodium
  • 3, 15 oz cans dark and/or light red kidney beans reduced sodium
  • 15 oz can 100% pure pumpkin puree

Spice Ingredients

  • 5 tsp chili powder
  • 4 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ¾ tsp kosher salt
  • ¼ tsp dried oregano
  • ¼ tsp basil
  • ¼ tsp cayenne pepper optional

Instructions
 

  • Brown ground beef in medium soup pot. Once meat is almost cooked through, add in onion and cook until translucent. 
  • Stir in spices, salt, pepper, and herbs and cook for 1 minute. Add in broth, pumpkin, tomatoes, beans (with liquid) and tomato sauce. Bring to a simmer on medium-high. 
  • Turn down heat to medium-low and simmer for 10-15 minutes. Serve with your favorite chili toppings.

Notes

Serving size is about 1 1/2 cups
Nutrition Per Serving
Calories 254; Total Fat 4g; Saturated Fat 1g; Cholesterol 26mg; Sodium 596mg; Carbohydrate 39g; Dietary Fiber 13g; Sugar 6g*; Protein 21g
*all sugars are naturally occurring; no added sugar