SAUSAGE PUMPKIN CHILI
1 pound hot pork sausage
1 small onion, diced (2 1/2 ounces)
3/4 cup green pepper, diced (3 ounces)
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
8 ounces tomato sauce
15 ounce can pumpkin
2 cup water
1/2 teaspoon salt, or to taste
Toppings:
2 ounces cheddar cheese, shredded
2 green onions, sliced
In a Dutch oven, brown the sausage and onions; drain the grease. Add the remaining ingredients except the toppings. Bring to a boil; cover and simmer 20-30 minutes. Serve topped with cheese and green onions.
Makes 6 cups
Can be frozen
Per Cup: 333 Calories; 24g Fat; 19g Protein; 11.5g Carbohydrate; 4.5g Dietary Fiber; 7g Net Carbs
I got the idea for this recipe from an Owens sausage ad in a magazine. I wanted to cut back on the amount of tomato sauce (the recipe called for 15 ounces) and I thought that adding pumpkin would be just the thing. You don't taste the pumpkin and it makes the chili very thick. This isn't as acidic as chili made with all tomatoes. This tastes pretty good but I would change a of couple things. I'd leave out the green peppers; I didn't care for the crunch. I'd also use ground beef instead of sausage. I like sausage but not so much in chili. The toppings are included in the counts. Click the photo to see a close-up.