There’s a lot of healthy stuff in this chili. Pumpkin puree is the unspoken hero of this dish. Tomato-based dishes benefit greatly from the addition of pumpkin, which not only complements tomatoes but also contributes fiber and the anti-oxidant vitamins A, C, and E. When I initially prepared this, I emptied the entire can of apple into the mix. My family wasn’t crazy with the newfound chili’s altered taste and texture, so I just used half a can. We found that this was the ideal quantity, but I recommend using pumpkin in your own recipes. It’s a staple in my pantry, and I use it for anything from spaghetti to casseroles. Make sure you read the *notes at the bottom of the recipe.
CHILI
Ground beef, 1 pound, grass-fed, lean *
1 minced garlic clove
2 chopped organic celery stalks
1 tablespoon of chopped organic green pepper *
1/2 of a chopped yellow onion
1/2 liter juice
In a measure of 1 tablespoon, chili powder
1/2 teaspoon of cumin powder
Cayenne pepper, ground, 1/2 teaspoon
A dash of pepper and salt from the sea
Tiny chopped tomatoes in a 14.5 ounce can
Black beans, one can
1/2 cup of pumpkin purée
Tomato paste, 6 ounces
Brown the beef in a large saucepan with the garlic cloves, celery, for instance green pepper, & onion before draining the fat.
In a large bowl, combine the water, spices (salt, pepper, chili powder, cumin, cayenne), and a splash of chile oil. Simmer for 15 minutes after coming to a boil. Combine the tomato paste, tomatoes, beans, and pumpkin, and stir. If you want a thinner consistency, just add more water. Reheat the chili and serve it. Serves 6
NUTRITION
318 calories
total fat – 3.1 g
250mg Sodium
9 grams of fiber
32 grams of protein
- Using lean, grass-fed ground beef increased the price per serving by 10 cents.
It cost an extra ten dollars per serving to use organic celery & green pepper since they were included in the “dirty dozen.”
COST
$1.65/serving
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