Recipe of the Week: Pumpkin Chili

Recipe of the Week: Pumpkin Chili

Here's a great fall recipe that you can keep in the fridge for when you need a quick meal. You'll be getting your daily dose of pumpkin, as well as 18g of protein per serving!

Recipe Courtesy of:

Servings: 10


  • 1 lb. ground beef
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 (15oz) can pumpkin puree (NOT pie filling)
  • 1 (15oz) can pinto beans, not drained
  • 1 (15oz) can black beans, not drained
  • 1 (28oz) can diced tomatoes, not drained (I like fire-roasted)
  • salt and pepper, to taste
  • olive oil


  • In a large soup pot, brown ground beef with pepper, onion, and a drizzle of olive oil.
  • As the meat and veggies are cooking, sprinkle over chili powder, cumin, garlic powder, onion, powder, and a healthy pinch of salt and pepper.
  • When the meat is cooked through and the veggies are tender (10-15 minutes), add pumpkin puree, undrained beans, and the tomatoes with their juice to the pan.
  • Cover and simmer 15-20 minutes, or until ready to eat.

One Serving Equals: 217 calories, 3.7g fat, 512.5mg sodium, 9.7g fiber, 18.1g protein, and 5.5g sugar.

Recipe Cards: Click here to download the recipe card, and use the buttons below to share with your friends

Request more information


Request Information Now!

Personal Training near Campbell

Let us e-mail you this Free Report