Ground beef and kidney beans are joined
by pumpkin and pumpkin pie spice in this fall twist on chili!
Chunky Pumpkin Chili
- 2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon SPLENDA® No Calorie Sweetener, Granulated
- 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
puree. 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.
