jess' chili
Canned pumpkin sounds a little weird in chili, but it doesn't taste weird at all! My picky kids don't like to eat their veggies, but gobble this up every time! I don't even bother to hide the pumpkin, they know it is in there.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 tablespoons coconut oil
- 1 large jalapeno
- 1/2 large onion
- 1 tablespoon minced garlic
- 1 1/2 pounds ground meat (we have bused brisket, ground beef, venison, chicken, etc)
- 1 teaspoon black pepper
- 3 tablespoons chili powder
- 28 1/2 ounces canned black beans
- 28 1/2 ounces rotel tomatoes
- 6 ounces tomato paste
- 15 ounces tomato sauce
- 15 ounces pumpkin
- OPTIONAL TOPPINGS
- - avocado
- - colby jack cheese
- - plain greek yogurt
How To Make jess' chili
-
Step 1Mince garlic, onion and jalapeno.
-
Step 2In a large skillet, heat coconut oil over medium low heat, and add minced vegetables. Saute until fragrant and add ground meat. Brown meat, and add seasonings.
-
Step 3Drain beans and Rotel, and add to the pan. Stir in tomato sauce and paste, and pumpkin, and stir. Add up to 1 1/2 cups water. bring to a simmer.
-
Step 4Reduce heat and simmer for 15 minutes.
-
Step 5Serve with chunks of avocado, Colby jack cheese, and plain Greek Yogurt!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Beef
Diet:
Gluten-Free
Diet:
Wheat Free
Culture:
American
Method:
Stove Top
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