1 pound ground beef
1/2 cup chopped onion
1 1/2 cups chopped orange and red bell pepper
1 1/2 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon ground pepper
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce ) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cup pumpkin puree
3 tablespoons sugar
1 cup beef or chicken stock
shredded cheddar cheese, sliced jalapeños, diced avocado, sour cream
Serve with Pumpkin Corn Muffins
In a large saucepan over medium-high heat, brown the ground beef. Add the onions and peppers and cook until the onion is tender: about 10 minutes.
Add in the seasonings and salt and pepper. Stir to combine. Cook for another 2-3 minutes.
Add the diced tomatoes, beans, pumpkin puree, sugar, and stock. Stir to combine.
Reduce the heat to low and simmer for 60 minutes. Add additional salt, pepper, and chili powder to taste.
Top with your favorite chili toppings such as shredded cheese, sliced jalapeños, diced avocado, and/or sour cream. Serve with Pumpkin Corn Muffins.
Serving Size (Per 1 Cup), Calories 160 (Calories from Fat 160), Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 560mg, Total Carbohydrate 18g (Dietary Fiber 4g, Sugars 2g), Protein 12g, Potassium 422mg, thiamine 0.1mg, Riboflavin 0.1mg, niacin 1mg, Folate 12mg, Vitamin B6 0.1mg, Vitamin B12 0.9mcg, Vitamin A 147mg, Vitamin C 12mg, Vitamin D 0mg, Calcium 49mg, Iron 3mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.