Recipe of the Week: Pumpkin Chili

Pumpkin adds flavor, fiber and vitamin A! Pumpkin adds flavor, fiber and vitamin A!

Minutes to Prepare: 30
Minutes to Cook: 120
Number of Servings: 12

1 lb extra lean ground beef
45 oz pinto beans (1 lg and 1 sm can each)
15 oz black beans (1 sm can)
15 oz canned pumpkin (1 can)..do not use pumpkin pie mix
15 oz corn (1 can)
10 oz Rotel (1can mild or spicy to your taste)
1 jar of your favorite salsa
1 zucchini chopped fine
2-3 Tablespoon of Chili powder to taste
chopped garlic and onion to taste ( I like a lot)
1 Tablespoon of dark cocoa powder (adds mexican mole flavor and antioxidants)


Saute beef in a large pot and drain any extra fat (extra has very little to drain). Add onions, garlic and finely chopped zucchini and saute for a minute or 2, then add the remaining ingredients. Simmer on low for several hours and enjoy. Good to start in the morning on a cold day. May be transferred to a crock pot.

Nutritional Info:

Servings Per Recipe: 12
Calories: 260.0
Total Fat: 7.6 g
Dietary Fiber: 10.3 g
Protein: 16.5 g
To fit into Liver Reduction Diet, omit corn

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