Now that fall is here, that means all things pumpkin: lattes, chocolate, and even chili. Spicy pumpkin chili does not sound like something you’d be interested in. Just try it and I promise, it will be love at first bite.
Looking on Pinterest for a delicious fall recipe that I could make for my weekly meals I came across this recipe from The Real Food Dietitians. I knew this would be a healthy option, but not doing Whole 30 I had to make it my own a bit.
When I eat a chili, I need to have beans in it. Beans make it not Whole 30 approved. Adding a can of kidney beans was exactly what I needed. It was not too much, but just enough to spruce it up for me. If beans are not your thing, you don’t need them and can follow the exact recipe from The Real Food Dietitians.
Really, when I took my first bite I was hooked. The sweetness of the pumpkin and cinnamon was just what my fall meal planning needed. The health benefits that come with pumpkin make it even better:
- Feel fuller. Mashed pumpkin has only 50 calories per cup and three grams of fiber
- Boost vision. A cup of pumpkin contains almost twice the recommended daily intake of vitamin A, which promotes good vision, especially in dim light.
- Protect your package. Pumpkins — especially the seeds — are rich in beta-carotene and other antioxidants with cancer protective properties.
- Have a healthier heart. All that fiber can also help protect your heart. One Harvard study of over 40,000 male health professionals found that those who ate a diet high in fiber had a 40 percent lower risk of coronary heart disease, compared to those who ate a diet low in fiber.
This chili was great for reheating throughout the week. Four days in a row I was eating this spicy pumpkin chili at work and every single day everyone wanted some too. It tastes as delicious as it smells. Try it tonight or at least save it for sometime this fall. You will not regret it.
Ingredients
- 1 Tbsp coconut oil or pure beef tallow (such as Fatworks Pure Tallow)
- 2 cups chopped yellow onion (about 1 large onion)
- 1 medium green bell pepper, diced
- 3 jalapeno peppers, remove seeds and dice
- 6 cloves garlic, minced
- 1 ½ pounds grass-fed ground beef
- 1 28-oz can diced tomatoes
- ½ 6-oz. can tomato paste
- 1 14-oz. can pumpkin puree
- 2 ½ tsp. dried oregano
- 2 Tbsp. chili powder
- 1 tsp. ground cinnamon
- 1½ tsp. ground cumin
- 1 tsp. sea salt
- ¼ tsp black pepper
Instructions
- Heat up a large pot over medium heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes.
- Add the garlic and cook until fragrant.
- Add the ground beef. Stir it until its cooked and be sure to break it up. Cook until meat is nearly cooked through, about 8-10 minutes.
- Transfer meat mixture to the slow cooker.
- Add remaining ingredients and stir.
- Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.
