2cupspumpkin pureefresh puree can be made by blending some extra roast pumpkin, or use canned
1/2teaspoonsaltto taste
Instructions
Toss pumpkin and sweet potato with oil. Spread on baking sheet lined with foil and bake at 350F for half an hour or until soft and starting to brown. Then broil to brown, approximately 6-7 minutes.
Meanwhile, brown beef with garlic, onion, celery and bay leaves in a large pot at medium-high heat, stirring occasionally.
When meat is browned, add chili, cumin, nutmeg, cinnamon, and cocoa. Stir and cook until fragrant, about 3-4 minutes.
Add tomatoes, tomato paste, pumpkin puree and salt. Bring to a simmer and then reduce to low-medium heat. Simmer 15 minutes, until celery is soft, stirring occasionally.
Add basil, oregano, cilantro and chopped spinach.
Finally, add pumpkin and sweet potato. Stir to incorporate and garnish with cilantro if desired.
Nutrition
Nutrition Facts
Pumpkin Chili
Amount per Serving
Calories
634
% Daily Value*
Fat
39
g
60
%
Saturated Fat
14
g
88
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
18
g
Cholesterol
121
mg
40
%
Sodium
745
mg
32
%
Potassium
1994
mg
57
%
Carbohydrates
40
g
13
%
Fiber
9
g
38
%
Sugar
16
g
18
%
Protein
36
g
72
%
Vitamin A
29643
IU
593
%
Vitamin C
42
mg
51
%
Calcium
210
mg
21
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.