Pumpkin Chili with Banza Chickpea Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Ingredients
  • 1lb ground beef
  • 2 tbsp coconut oil
  • ½ onion, chopped
  • 3 garlic cloves, minced
  • 1½ cups carrots, peeled and chopped
  • 1 zucchini, chopped
  • 1 28oz can diced tomatoes
  • 1 15oz can pumpkin puree
  • 2 cups chicken broth
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp onion powder
  • ½ tsp cinnamon
  • 1 box Banza Chickpea Pasta*
Instructions
  1. Place a large pot on the stove over medium high heat and add the beef. Brown until fully cooked. Drain the grease and transfer to a different bowl. Set aside.
  2. Place the large pot back on the stove over medium high heat and add the coconut oil. Once melted, add the onion and garlic and saute until the onions become translucent. Add the carrots and zucchini and saute for another 3-5 minutes.
  3. Add the diced tomatoes, pumpkin puree and chicken broth and mix well. Bring to a boil and then reduce heat to simmer.
  4. Add the browned beef and spices and mix well. Let simmer on low.
  5. Add another pot to the stove and follow the instructions on the box for the pasta.
  6. When the pasta is done, either add the pasta to the pot of chili or add desired amount of pasta to your bowl of chili.**
Notes
*I used Banza Chickpea Shell Pasta
**I like to keep the pasta separate from the chili and add in desired amount of pasta to my bowl when I am ready to eat. Feel free to add all the pasta to the pot of chili. Both methods work.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2019/10/23/pumpkin-chili-with-banza-chickpea-pasta/