I don’t know if it’s the added pumpkin or what, but this is seriously one of my favorite chili’s. Even better the second day, so be sure to make extra!
Ingredients
- 2 lbs lean ground beef
- 2 Tbsp olive oil
- 1 yellow onion (diced)
- 2 Tbsp chili powder
- 2 Tbsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 carrots (peeled & chopped)
- 2 celery stalks (chopped)
- 1 zucchini (chopped)
- 2 cups pure pumpkin puree
- 1 (19oz) can red kidney beans (rinsed & drained)
- 1 (28oz) can diced tomatoes, not drained
- 1 jar tomato sauce
- 2 large handfuls of baby spinach
- salt & pepper, to taste
Directions
- Over med/high heat, heat oil in a large pot, and brown ground beef with the onion.
- Stir in spices.
- Add veggies and cook until tender.
- Add pumpkin puree, beans, tomatoes and sauce.
- Stir in spinach.
- Simmer for 15-20 minutes.
- ENJOY!