Chipotle Pumpkin Chili
Ingredients
- 1 pound ground beef
- 1 medium sweet onion
- 1 red bell pepper
- 3 teaspoons garlic, minced
- 2 tablespoon chili powder
- 1 tablespoon dried oregano
- 1½ teaspoon ground cumin
- 3 cups pumpkin or butternut squash
- 1 (15-ounce) can black beans
- 1 (14.5-ounce) can fire-roasted, diced tomatoes
- 1 (14.5-ounce) can low-sodium beef broth (gluten-free if needed)
- 1¼ teaspoons Kosher salt
- 1 teaspoon black pepper
- ⅓ cup fresh cilantro, chopped
- 1 jalapeño, sliced
Chipotle cream
- 1 cup nonfat, plain Greek yogurt
- 1 teaspoon canned, minced chipotle chilis in adobo sauce
- 2 teaspoons fresh lime zest
- 1 tablespoon fresh lime juice
Directions
- Cook beef in a large pot over medium-high heat for about 8 minutes or until beef crumbles and is no longer pink.
- Remove the beef, set aside.
- Add the onion, pepper, and garlic. Cook for 7 minutes.
- Add the beef back into the pot. Stir in the spices, pumpkin, beans, tomatoes, broth, and pepper.
- Bring to a boil, then reduce heat to low.
- Simmer for 25 minutes, or until the pumpkin is tender.
- While the soup is simmering make the chipotle cream. Stir together yogurt, chipotle chilis, lime zest and lime juice.
- Serve warm topped with fresh cilantro, jalapeno slices, and chipotle cream.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 220 (40 from fat) |
| Total fat | 4.5g |
| Saturated fat | 1.5g |
| Cholesterol | 40mg |
| Sodium | 970mg |
| Carbohydrate | 23g (7g dietary fiber, 6g sugar) |
| Protein | 23g |
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