Name: Pumpkin Chili
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 1 medium pie pumpkin (peeled and cut into 1/2″ cubes); 1 large sweet potato (peeled and cut into 1/2″ cubes); 2 Tablespoons olive oil (or fat of choice); 3 lb ground beef (or ground meat of choice); 2 onions (finely chopped); 6-8 celery stalks (chopped); 8-10 cloves garlic (chopped); 3 bay leaves; 3 Tablespoons chili powder; 1.5 Tablespoons cumin; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 2 teaspoons cocoa powder; 1/4 teaspoon cayenne (optional); 1.5 Tablespoons fresh basil (chopped); 1.5 Tablespoons fresh oregano (chopped); 3 Tablespoons fresh cilantro (chopped); 1 bunch spinach (chopped); 3 15 oz can diced tomato; 1 6 oz can tomato paste; 2 cups pumpkin puree (fresh puree can be made by blending some extra roast pumpkin, or use canned); 1/2 teaspoon salt (to taste)

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The great chili debate: beans or no beans? The answer to this question seems to depend on whether or not you’re in Texas. My answer: both are great options! And while there are a myriad of reasons to include legumes in your diet, this recipe for Pumpkin Chili skips the beans. However, feel free to add your favorite beans, lentils, or other legumes if you desire.

This Pumpkin Chili is perhaps a little unconventional, but it is also incredibly flavorful, slightly sweet, and packed full of nutrient rich vegetables and herbs. And with a Nutrivore Score of 615, it is a more nutritious take on a standard favorite.

Pumpkin Chili

Nutrivore Score: 615

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 634kcal

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Ingredients

1 medium pie pumpkin peeled and cut into 1/2″ cubes
1 large sweet potato peeled and cut into 1/2″ cubes
2 Tablespoons olive oil or fat of choice
3 lb ground beef or ground meat of choice
2 onions finely chopped
6-8 celery stalks chopped
8-10 cloves garlic chopped
3 bay leaves
3 Tablespoons chili powder
1.5 Tablespoons cumin
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons cocoa powder
1/4 teaspoon cayenne optional
1.5 Tablespoons fresh basil chopped
1.5 Tablespoons fresh oregano chopped
3 Tablespoons fresh cilantro chopped
1 bunch spinach chopped
3 15 oz can diced tomato
1 6 oz can tomato paste
2 cups pumpkin puree fresh puree can be made by blending some extra roast pumpkin, or use canned
1/2 teaspoon salt to 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

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

121

Sodium

745

Potassium

1994

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

29643

593

Vitamin C

Calcium

210

Iron

* Percent Daily Values are based on a 2000 calorie diet.