Serves 8.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1/2 cup onion, chopped
• 1 cup red bell peppers, chopped
• 1 garlic clove, minced
• 2 lbs lean ground beef, 95% fat-free
• 30 oz diced tomatoes, canned, undrained
• 15 oz pumpkin, canned
• 15 oz tomato sauce
• 15 oz kidney beans, canned, undrained
• 15 oz black beans, canned, undrained
• 4 oz green chiles, diced
• 1/2 cup corn
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon black pepper

Instructions:

1. Heat oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender.
2. Add ground beef; cook until beef is browned.
3. Add tomatoes, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, and pepper.
4. Bring to a boil. Reduce heat to low.
5. Cover; cook, stirring occasionally, for 30 minutes.

Nutrional Summary
per serving: 317.9 calories; 21% calories from fat; 7.6g total fat; 35.2mg cholesterol; 850.8mg sodium; 1158.3mg potassium; 43.1g carbohydrates; 12.4g fiber; 6.7g sugar; 30.7g net carbs; 21.9g protein.

Cook’s Notes
To convert this to a vegetarian dish, simply leave out the ground beef or use meatless soy crumbles instead.

Tweaked from the Weight Watchers’ messages boards.

Index Tags: beans • beef • chili • diet-friendly • freezer-friendly • one pot • pumpkin • Recipes • spicy • Weight Watchers© • Weight Watchers© Core