This is an absolutely delicious chili and there is a secret healthful ingredient. It?s packed with vitamin A. Don?t tell the kids.
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 large red bell pepper, diced
- 1 medium green pepper, diced
- 1 teaspoon minced garlic
- 3/4 pound extra lean ground beef
- 2 cans (15 ounces each) canned diced tomatoes with green chilies*
- 1 can (15 ounces) canned pumpkin
- 2 teaspoons chili powder
- 1 can (15 ounces) fat-free chicken broth, divided
- salt and pepper to taste
In a large skillet, heat oil. Add onions and cook until translucent. Add peppers and garlic. Cook until peppers are tender. Remove peppers and onions from pan and set aside. Add ground beef to skillet and cook until meat is brown. Return onions and peppers to skillet. Add diced tomatoes, pumpkin, chili powder and 1 cup chicken broth. Stir to mix. Bring to a boil, reduce heat and simmer for 10 - 20 minutes. Add additional chicken broth to thin to desired consistency. Add salt and pepper to taste.
*The canned diced tomatoes with green chilies make the chili fairly hot. If you prefer a milder chili, use the seasoned diced tomatoes of your choice.
Note: If desired, top soup with shredded cheese or a dollop of sour cream.
Serves 4 Nutritional Information per serving:
Calories 330 Fat, gm. 18 Protein, gm. 20 Carbs, gm. 22 Cholesterol, mg. 60 Fiber, gm. 6.8
Note from Donna: I have lots more recipes available in my MOM'S UPDATED RECIPE BOX 2nd edition cookbook. There are 300 recipes that are healthy, modern versions of all your family's favorite homestyle recipes. If you would like a copy, I can send it to you and you can return a check after you receive it. - $15 plus $1.50 postage.
Please call me at (608) 263-9128 or email me at
Thanks, Donna Weihofen