Chunky Pumpkin Chili
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this autumn take on chili.
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained
1 (46-ounce) can tomato juice
1 (28-ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon Splenda® Granulated No Calorie Sweetener
- In a large pot over medium heat, cook beef until brown; drain.
- Stir in onion and bell pepper and cook 5 minutes.
- Stir in beans, tomato juice, diced tomatoes and pumpkin purée. Season with pumpkin pie spice, chili powder and Splenda® Granulated Sweetener.
- Simmer 1 hour.
Makes 8 servings.
Note: Submitted by a home cook, this recipe has not been tested by the Splenda® Test Kitchens.
Nutritional Facts Per Serving (1/8 of recipe): Calories: 390; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 1200mg; Total Carbs: 32g; Dietary Fiber: 10g; Sugars: 10g; Protein: 28g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.