One Pot Pumpkin Chili
by: claire cary
This one pot pumpkin chili is the perfect hearty Fall dinner. It's easy to make, has minimal clean up and perfect for meal prep. It's high in protein, fiber and packed with flavor.
Ingredients
- 1 pound ground beef or turkey
- 1 red bell pepper
- 1 onion diced
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 4 teaspoons cumin
- ¾ teaspoon paprika
- ¼ teaspoon cinnamon
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon brown sugar
- 1 28 ounce can fire roasted crushed tomatoes
- 1 15 ounce can black beans drained
- 1 15 ounce can pinto beans drained
- 1 15 ounce can pumpkin puree
- 1 cup chicken or beef broth
Instructions
- Heat a large pot or dutch oven over medium heat.
- Add in the ground beef and saute until it browns. The inside can still be pink at this point.
- Add in the diced onion and bell pepper and saute an additional 5 or so minutes. Mix in the garlic and saute for 1 more minute.
- Add in the tomato paste and saute for 1-2 minutes.
- Mix in the spices, salt, pepper, sugar and stir to combine. Finally, add in all remaining ingredients. You don't want to drain the tomatoes, but for the beans I usually just drain and give a light rinse.
- Stir everything well to combine. Bring to a low boil, then reduce the heat to low and let simmer for 20-30 minutes to allow the flavors to blend. Taste and adjust flavors as desired, I usually add a pinch more salt!
- Garnish with sour cream, cilantro, shredded cheese, red pepper flakes and serve with my gluten free cornbread. Enjoy!
Notes
I used white onion because that's what I had, but yellow or red also work.
Serving: 1bowl / Calories: 226kcal / Carbohydrates: 7g / Protein: 14g / Fat: 16g / Saturated Fat: 6g / Sodium: 528mg / Fiber: 2g / Sugar: 3g
