(Who's there?)
Orange!
(Orange who?)
Orange-ya glad it's pumpkin week!
Seriously, I am on a roll this week with the jokes. And the recipes- we've now covered a coffee cake, a fruit dip, and today we pick a pumpkin entree.
Not that you couldn't have coffee cake or fruit dip be your entree, but, you know- dietitians usually frown on such things. No, this recipe is a twist on your typical chili. It's high protein, high fiber, and packed with vitamins.
Pumpkin Chili
2 pounds extra lean ground beef
1 large yellow onion, diced
1 bell pepper, seeded and diced
2 (15 oz) cans kidney beans, drained
1 (46 oz) can low sodium tomato juice
1 (28 oz) can peeled and diced tomatoes with juice (or you could chop up 4 large tomatoes)
1 cup canned pumpkin puree
2 teaspoons pumpkin pie spice
1 Tbsp chili powder
Salt & pepper to taste
In a large pot over medium heat, cook beef until brown; soak up any grease with a paper towel. Stir in onion and pepper- cook 5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin puree. Add pumpkin pie spice, chili powder, and sugar. Simmer on low for 1 hour. Alternative method: cook ground beef and combine with all other ingredients (raw peppers & onions) in a slow cooker. Cook on low 6-7 hours, or until onions are tender.
Makes 8 servings. Per serving: 400 calories, 37 g carbs, 14 g fat, 9 g fiber, 28 g protein
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