Friday, December 16, 2016
PUMPKIN CHILI REVISITED
I had no intention of posting this tonight, but it was so yummy that I decided to. I took my earlier recipe here of Pumpkin Chili, and made it a little better, and a little lower carb. This makes 7 good hearty 1 cup servings and boy is it good on a very very cold snowy day in Minnesota.
I guess you can decide which one you'd rather make and judge for yourself what you like. This is one of my family's favorite chili recipes. I hope you like it too.
Pumpkin Chili, revised
Recipe By :Ginny Larsen
Serving Size : 7
2 pounds ground beef, Simply Nature, 100% grass fed
6 ounces green chili peppers -- diced
14 1/2 ounces diced tomatoes
2 cups hot water
1 teaspoon better than Bouillon Beef Base -- dissolved in hot water (or instead of water and beef base, just use 2 cups beef broth. This is what I had on hand.
1 cup canned pumpkin
2 tablespoons tomato paste
2 teaspoons pumpkin pie spice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon Pyure (or sweetener of choice to equal 1 teaspoon)
In large sauce pan, brown beef. Drain. Add chili peppers, tomato juice, diced tomatoes, hot water with beef base dissolved in it or beef broth.
Add canned pumpkin, pumpkin pie spice, cumin, chili powder, garlic, salt, and Pyure sweetener.
Stir and bring to a boil. Reduce heat, cover, and simmer 15 to 30 minutes, letting the flavors come together.
7 - 1 cup servings
"Revised version of http://ginnyslowcarbkitchen.blogspot.com/2011/11/pumpkin-chili.html"
"2016, Ginny Larsen"
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Per Serving: 328 Calories; 21g Fat (55.8% calories from fat); 26g Protein; 10g Carbohydrate; 3g Dietary Fiber