Pumpkin Chili
Pumpkin Chili
Bariatric Friendly recipe using pumpkin pie spice for extra Fall flavors in your chili
Bariatric Surgery patients can never have too many chili recipes. It’s such a wonderful way to get good protein in but while enjoying so many flavor profiles!
This chili is yet another big flavor change bringing in the Fall flavor of Pumpkin. The canned pumpkin itself doesn’t have much flavor so use it minimally to keep carbohydrates down, however, a small amount gives a fun and creamy texture. The real flavor comes in with the Pumpkin Pie Spice and the Chili Powder.
It’s certainly a different style of chili but in our house…it’s a hit! My personal preference is to add a little reduced fat crumbled feta cheese on top.
Looking for more chili recipes? Check out some of these…
Jalapeno Cheddar Chicken Chili
Simple Italian Chili *plus video on how to make single servings
Sweet Chipotle Turkey Chili (members recipe)
Looking for more Fall and pumpkin recipes?
Fall is a very tempting time when it comes to food. Okay, just about any time of year is temping for food! Certainly recipes with pumpkin are all over the place. I encourage patients to find all the other ways to bring Fall into their lives from Scentsy® scents to hand soaps or even putting Mums and pumpkins out.
After finding some non-food ways to enjoy the Fall, you can great creative in other ways to enjoy it in flavor!
Click here and you’ll find recipes with the word pumpkin in them!
Click here and you’ll find a recipe roundup of several bariatric friendly fall recipes!
Pumpkin Chili
Ingredients
- 1.5 lbs 93% lean ground beef
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1 (28 oz) can diced tomatoes, with juice
- 1/2 (15 oz) can black beans, rinsed
- 3/4 cup pumpkin puree
- 2 tbsp chili powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
Instructions
- In a medium saute pan, brown the ground beef, drain.
- Add the onions and bell pepper and cook until onions are translucent, about 5 minutes.
- In a slow cooker, combine the diced tomatoes, beans, pumpkin, chili powder, cumin, pumpkin pie spice, salt and pepper.
- Stir to combine. Add in cooked beef mixture and stir. Cook on low 6 hours or high for 4 hours.
- Optional suggestion: top with reduced fat Feta cheese crumbles.
Wasn’t sure about this one, but tried it and really like it. I would definately recommend:)
Sounded very interesting, but made last week and don’t think it was a keeper. Think ill stick to 20 minute chilli with ranch and taco seasoning…..very flavorful. Thanks Steph for all your recipes.
It is different!!! I loved it…but I know it’s not for everyone!
I made this tonight. Wound up with 7 servings for the week and loved it. I have had a lot of issues with food since surgery and this recipe gave me hope for actual food. Thank you so much for the recipe. I will be trying more.
Heather that is a great report! I’m so excited to hear this!
I guess I’m a bit concerned because of the high fat and high carb aspect of it as I need to lose weight again very badly.
Hi @Evette! To me it’s about the big picture. This chili is more on the splurge side for me so I wouldn’t eat a protein bar on this day and eat lean at the other meals. I like to use the pie chart on the food journal (I use Baritastic like most) to see how the big picture of carbs, fat and protein are looking in ratio format. You can also try other versions of chili that do not use beans and/or use a 97% lean ground beef or turkey. Here is a blog about the pie chart (scroll down a bit) and here is a chili that doesn’t use beans and is lower in fat. As a member you always have email access to me for questions or food journal reviews! – Steph
Can I omit the salt in these great recipes? I have to stay on a low sodium diet.
@Sonja Perkins absolutely! I always recommend adapting to your needs!
I love this recipe! I subbed canned green Chili’s for the bell pepper. Like most chili’s it’s even better the next day!
Yum Deena that sounds like a great addition!