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Paleo Pumpkin Chili - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1 pound Ground Beef
  • 1 1/4 cups dice Onion, Yellow
  • 3/4 cups dice Bell Pepper, Green
  • 2 teaspoons mince Garlic, Cloves
  • 14 1/2 ounces Diced Tomatoes, Canned
  • 8 ounces drain Mild Green Chiles, Diced, Canned
  • 1 3/4 cups cook and mash Pumpkin
  • 1 cup Chicken Broth/Stock
  • 1 tablespoon Cinnamon
  • 1 teaspoon Chili Powder
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 cup
  • 214 Calories
  • 8g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 50mg Cholesterol
  • 507mg Sodium
  • 19g Total Carb
  • 3g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in slow cooker.
  2. Cook in slow cooker on low for 7 hours, ensuring meat is fully cooked.
  3. Stir well to break up meat.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients and divide among indicated number of gallon freezer bags.
  2. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 7 hours, ensuring meat is fully cooked.
  3. Stir well to break up meat.

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