Pumpkin ChiliSubmitted by: EMBUSBY
IntroductionPumpkin adds flavor, fiber and vitamin A! Pumpkin adds flavor, fiber and vitamin A!
Number of Servings: 12
1 lb extra lean ground beef
45 oz pinto beans (1 lg and 1 sm can each)
15 oz black beans (1 sm can)
15 oz canned pumpkin (1 can)..do not use pumpkin pie mix
15 oz corn (1 can)
10 oz Rotel (1can mild or spicy to your taste)
1 jar of your favorite salsa
1 zucchini chopped fine
2-3 Tablespoons Chili powder to taste
chopped garlic and onion to taste
1 Tablespoon dark cocoa powder
For those following the Weight Watcher Core Plan, this recipe is core.
Saute beef in a large pot and drain any extra fat (extra has very little to drain). Add onions, garlic and finely chopped zucchini and saute for a minute or 2, then add the remaining ingrediants. Simmer on low for several hours and enjoy. Good to start in the morning on a cold day. May be transferred to a crock pot. I like to top mine with FF sour cream, reduced fat cheese and chives it available.
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Member Ratings For This Recipe
Wonderful! I used frozen squash instead of pumpkin (no store had any..) and skipped the corn as my salsa contained corn and it came out great! Reheats like a dream as well. The pumpkin/squash gives a nice earthy undertone to the flavor. This is going to be a staple for sure!! - 9/26/09
I make this all the time because it is so tasty! I use ground turkey instead of beef, only 15 oz of pinto beans and no Rotel. This brings down the calories so I divide it into 8 servings instead of 12. I also like to dip homemade wheat tortilla chips in the chili to make a filling lunch or dinner. - 2/18/08