Pumpkin Chili with Lean Beef and Black Beans
Chili is a weekend favorite because it
is easy to double for leftovers for the
week or to freeze. I often use turkey in
my chili to lower fat content, but I like
the flavor of beef in this recipe.
If you eat red meat, the 93% lean beef
is a great option. Of course, if you don't
eat meat at all just add a few more cans
of beans and you have a meatless
1 lb Lean Ground Beef (<7% fat)
2 cloves Garlic, diced
1 medium Onion, diced
1 tbsp Olive Oil
2 tbsp Cumin
2 tbsp Paprika
1/2 cup Pumpkin puree
1 can Fire Roasted Diced Tomatoes
2 tbsp Tomato Paste
1 can Black Beans
1-2 cups Beef Bone Broth
Salt and Pepper to taste
1. Heat olive oil over medium heat and
brown ground beef. Drain excess fat.
2. Add garlic and onions and saute a
few minutes before adding cumin and
3. Add the remaining ingredients and
allow to simmer for at least 30 minutes.
Add more or less beef broth depending
on desired thickness.
*The amount of salt and pepper will be
dependent on your taste preferences,
but also whether you use low sodium or
regular broth and beans. Chili powder
could also be added if your family likes
a spicier chili!