Clean Eating Pumpkin Chili

from Sammi Rickie, owner of Grounded & Surrounded

Ingredients

  •   1 lb. ground meat (turkey, beef, venison, or buffalo)
  •     1    onion, diced
  •     1    orange bell pepper, diced
  •     15 oz    can pumpkin puree
  •     15 oz    petite diced tomatoes
  •     15 oz    tomato sauce
  •     15 oz    chili beans, undrained
  •     15 oz    kidney beans, undrained
  •     2 cups    water
  •     4 tsp    chili powder
  •     1 Tbsp    ground cumin
  •     1 tsp    garlic powder
  •     1/4 tsp    cayenne powder
  •     1 1/2 tsp    sea salt
  •     1/2 tsp    black pepper
  •     2 Tbsp    honey
  •     1/2 tsp    cinnamon
  •     1/2 tsp    allspice
  •     1/4 tsp    nutmeg

Instructions 

In a large soup pot, brown the ground meat. Add in the remaining ingredients and bring to a simmer. Let it simmer for at least 30 minutes. Let the chili rest for 15 minutes and serve it in a bowl with tortilla chips, shredded cheese, sour cream (or try plain Greek yogurt!), or sliced avocado.

The recipe serves 8, so store your leftovers in the refrigerator or freeze them for the winter months!