Friday Foodspiration: Pumpkin Black Bean Chili

Pumpkin Chili with Lean Beef and Black Beans

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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

Monday meal!



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!