Leslie Schilling, nutritionist and chef, has Halloween dinner covered with a steaming cauldron (Crock-Pot!) of delicious meaty pumpkin chili. Welcome back to StyleBlueprint, Leslie. Once again, Leslie has Your Supper Solution!

Leslie:

Today’s Pumpkin Chili is perfect with grilled cheese or cheese quesadilla points, and a bonus, it is also a nutrient-rich dinner. It’s a protein, iron, vitamin A and C power meal. You may have leftover, so try it on a baked potato, or over oven-baked fries topped with cheese. Who doesn’t love chili-cheese fries? This is your perfect fall meal for trick-or-treaters of all ages! Yum-O!

Meaty Pumpkin Chili by Leslie Schilling, Your Supper Solution

Meaty Pumpkin Chili by Leslie Schilling, a sampling from her newest venture, a back-to-basics approach to getting dinner on the table, “Your Supper Solution.” Photo credit: Leslie Schilling

Nutritionist Leslie Schilling

Meaty Pumpkin Chili

Leslie Schilling of Schilling Nutrition and Your Supper Solution
If you’re thinking this recipe sounds a little iffy, try it. I was a total skeptic at first too! It's such a delicious fall (or Halloween) dish that’s perfect for the bean hater in your life. My toddler even loves it! You can cook up and eat right away or prepare it ahead of time and let it simmer for hours in your slow cooker (Crock-Pot).
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Ingredients
  

  • Olive oil 2 tablespoons
  • Onion 1 small to medium, diced
  • Red bell pepper medium, diced
  • Garlic 3 cloves, diced
  • Ground beef 1.5-2 pounds
  • Diced tomatoes 1-2 cans depending on your tomato love level (don’t drain)
  • Tomato paste 1 small can
  • Pumpkin Puree 1 can
  • Chili Powder 2 tablespoons
  • Cumin powder 1 tablespoon
  • Hot sauce to taste
  • Salt & Pepper to taste
  • Topping options: shredded cheese sour cream or Greek yogurt, green onions, chili powder, more hot sauce

Instructions
 

  • Heat 2 Tbsp olive oil to medium-high.
  • Add your onions, garlic, and pepper.
  • Cook until tender.
  • Now add your beef.
  • Cook until beef is browned/cooked through.
  • If you want to use a slow cooker, transfer the meat and veggies now.
  • Set on low for up to 8 hours.
  • Now add everything else into your pot or slow cooker.
  • If you’re eating it soon, let it simmer on low for about 20 minutes and you’re ready to serve.

Notes

This is perfect with grilled cheese or cheese quesadilla points. Enjoy this nutrient-rich dinner. It’s a protein, iron, vitamin A and C power meal. You may have leftovers so try it on a baked potato, or over oven-baked fries topped with cheese. Who doesn’t love chili-cheese fries? Yum-O!
Tried this recipe?Rate it above to let us know how it was!

 

Nutritionist Leslie Schilling

Nutritionist Leslie Schilling

 

You may have seen Leslie as a guest on both national and local TV programs, or perhaps you have read her fun, foodie articles in various media. Leslie owns Schilling Nutrition Therapy, LLC and her newest venture includes a back-to-basics approach to getting dinner on the table. Learn more about Leslie and Your Supper Solution, here: YourSupperSolution.com.

 

 

 

 

 

 

 

 

 

 

 

 

 

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