Pumpkin Chili

Do not curl up your nose at another pumpkin recipe.  This chili has a unique combination of heat and sweet (even though there is no sugar added) to make your taste buds dance.  Using my preferred beef, tomatoes and broth my calorie count came out to 136 calories per serving....and it was one heck of a healthy serving too.

Ingredients

• 1 1/2 pounds Extra Lean Ground Beef (I like Maverick Grass Fed)
• 1 tablespoon Avocado Oil (or Extra Virgin Olive Oil)
• 6 cloves Garlic, minced
• 1 large Green Pepper, diced
• 1 Jalapeno, minced
• 2 - 14.5 oz cans Fire Roasted Tomatoes (I prefer Muir's Fire Roasted)
• 1 cup Beef Broth (I use Swanson's as there is no added sugar)
• 1 tablespoon Paprika
• 1 tablespoon Chili Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Salt 
• 1 - 15oz can organic Pumpkin Puree (do not confuse pie filling for puree)

Instructions

1. In a large saucepan or dutch oven crumble and brown the ground beef over medium-high heat. Drain off any fat and set the ground beef aside.
2. In the same pan heat the Avocado oil then cook the onions and garlic for a few minutes until the onion are beginning to soften and the garlic is developing some color.
3. Add the bell pepper and jalapeno to the onions and garlic.  Cook until the peppers are soft.
4. Add the cooked beef back with the onion/pepper mixture.  Add in the tomatoes, broth and spices.
5. Allow the mixture to heat through and reduce heat to medium-low allowing the mixture to simmer 15 minutes to allow the flavors to blend.
6. Add the pumpkin puree to the chili.  Cover the pan to allow the chili to come back to temperature and cook for another 10-15 minutes.

Serves 6