Pumpkin Chili
- Number of Servings: 10
Ingredients
Ingredients1 pound ground veal (or beef, pork)1 cup canned pumpkin puree4 oz tomato sauce2 garlic cloves, crushed1 vegetable bouillon cube (low-sodium)1 tablespoon smoked Spanish paprika1 tablespoon chili powder1 teaspoon cayenne pepper1 teaspoon ground cumin½ teaspoon ground cinnamonolive oil4 cups of water
To make:
1.In a medium pot, heat a 2-count of olive oil over medium heat. Add the crushed garlic cloves and let sizzle for a minute until just a little bit brown and fragrant.
2.Add the ground meat and stir occasionally until browned. Add the spices and bouillon cube and mix until well incorporated.
3.Add the tomato sauce, pumpkin, and water
4.Let simmer for about 15 minutes until the water is reduced by about a third and the soup thickens. Taste and adjust seasoning accordingly.
5.Serve immediately topped with desired garnishes. (the ricotta plus a drizzle of chipotle sauce is my pick)
Number of Servings: 10
Recipe submitted by SparkPeople user DUCKIEROSE.
1.In a medium pot, heat a 2-count of olive oil over medium heat. Add the crushed garlic cloves and let sizzle for a minute until just a little bit brown and fragrant.
2.Add the ground meat and stir occasionally until browned. Add the spices and bouillon cube and mix until well incorporated.
3.Add the tomato sauce, pumpkin, and water
4.Let simmer for about 15 minutes until the water is reduced by about a third and the soup thickens. Taste and adjust seasoning accordingly.
5.Serve immediately topped with desired garnishes. (the ricotta plus a drizzle of chipotle sauce is my pick)
Number of Servings: 10
Recipe submitted by SparkPeople user DUCKIEROSE.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 9.0 g
- Cholesterol: 88.0 mg
- Sodium: 536.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.4 g
- Protein: 26.3 g
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