Pumpkin Curried Chili
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By Sean McCarty
Pumpkin Curried Chili
If desired, place cornbread on top and bake in the oven after cooking is done
Updated at: Wed, 16 Aug 2023 21:02:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories676.3 kcal (34%)
Total Fat42.5 g (61%)
Carbs36.7 g (14%)
Sugars14.5 g (16%)
Protein37.7 g (75%)
Sodium1939.9 mg (97%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra virgin olive oil
1sweet onion
diced
3garlic cloves
minced
0.5 inchginger
knob, grated
1.5 poundsground beef
2 tablespoonstomato paste
1 teaspoonsalt
1 teaspoonground black pepper
2 teaspoonscurry powder
½ tablespoonchili powder
½ teaspoonground cumin
1 x 15 ouncecan fire roasted tomatoes
1 x 15 ouncecan tomato sauce
1 x 15 ouncecan pumpkin puree
15 ouncecan kidney beans
drained
1 cupbeef broth
1 teaspoonpure maple syrup
Instructions
Step 1
Heat a large pot over medium heat and add the oil. When the oil is hot, add the onion and saute until mostly tender, about 5 minutes. Stir in the garlic and ginger and saute for another minute or two.
Step 2
Add the ground beef and cook until browned, about 5 minutes.
Step 3
Stir in the tomato paste, salt, pepper, curry powder, chili powder, and cumin and cook for another minute or two.
Step 4
Stir in the tomatoes, tomato sauce, pumpkin, beans, beef broth, and maple syrup. Bring to a low boil, then reduce the heat and simmer for about 15 minutes.
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