Pumpkin Chili

1 lb lean ground beef
Salt & pepper, to taste
1 medium onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1 Tbsp ground cumin
1/2 tsp cayenne pepper
2 tsp dried oregano
1/2 tsp ground cinnamon
1 tsp cocoa powder
3 cups low sodium beef stock
1 (15oz)can low sodium red kidney beans, drained & rinsed
1 (15oz)can low sodium black beans, drained & rinsed
1 (15oz)no salt added canned pumpkin
2 (15oz) cans low sodium diced tomatoes with juice

1. In a large pan over medium heat, add ground beef and season lightly with salt and pepper. Cook 8 - 9 minutes, or until cooked through, and add to slow cooker.

2. In the same pan, add the onion and bell pepper and cook 2 - 3 minutes, just until the onion and pepper are just beginning to soften. Add garlic, cumin, cayenne, oregano, cinnamon and cocoa powder and saute 2 - 3 minutes longer, just until the the garlic becomes fragrant. Add beef broth to pan and mix well. Cook just until heated, another 2 minutes, and then add mixture to slow cooker.

3. Stir in the beans, pumpkin and tomatoes to the mixture in the slow cooker; Cover.

4. Cook on LOW 8 hours. Serve warm.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JSKASICK.