Pumpkin and Pork Chili

Gluten Free
Dairy Free
Very Healthy
Health score
87%
Pumpkin and Pork Chili
45 min.
4
485kcal

Suggestions


Are you in the mood for a delicious and healthy meal that will warm you from the inside out? Look no further than this delightful Pumpkin and Pork Chili! This vibrant dish combines the hearty flavors of tender pork with the natural sweetness of pumpkin, creating a fall-inspired chili that’s perfect for any time of year.

Not only is this recipe gluten-free and dairy-free, making it suitable for various dietary preferences, but it also boasts a remarkable health score of 87. Each serving is packed with wholesome ingredients, ensuring you get a nourishing meal that’s rich in protein and flavor. The combination of small white beans and fresh tomatillos provides a delightful texture along with a zesty kick from the jalapeño and chipotle chilies.

This easily customizable chili can be served as a main dish for lunch or dinner, making it a versatile option for any occasion. In just 45 minutes, you can whip up a bowl of this comforting chili, perfect for cozy nights at home or to impress guests at your next gathering. With its bold flavors and health benefits, it’s sure to become a favorite in your recipe rotation. So grab your ingredients, fire up the stove, and let your kitchen fill with the enticing aroma of this Pumpkin and Pork Chili!

Ingredients

  • 30 oz beans white drained and rinsed canned
  • 0.5 teaspoon chili powder dried
  • 1.5 tablespoons jalapeño chilies diced canned
  • 0.3 cup cilantro leaves fresh chopped
  • cloves garlic minced peeled
  • teaspoon ground cumin 
  • 12 ounces pork tenderloin rinsed fat trimmed cut into 1/2-inch cubes
  • tablespoons juice of lime 
  • tablespoon olive oil 
  • oz onion peeled chopped
  • cups pumpkin such as sugar pie or baby bear (see notes for pumpkin bouillabaisse) cubed ()
  • 0.3 teaspoon salt 
  • 24 oz tomatillos drained canned

Equipment

  • frying pan
  • blender

Directions

  1. Heat oil in a 5- to 6-quart pan over medium-high heat. When hot, add pork and stir frequently until browned, 2 to 3 minutes.
  2. Transfer pork to a plate.
  3. Add onion and garlic to pan; stir frequently until onion is limp, about 8 minutes.
  4. Meanwhile, in a blender, whirl tomatillos and jalapeos until smooth.
  5. Add 1 cup water, tomatillo mixture, pumpkin, beans, cumin, ground chilies, and salt. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, 10 minutes. Stir in pork. Cook, covered, until pork is no longer pink in the center (cut to test), 10 minutes longer.
  6. Add cilantro and lime juice.

Nutrition Facts

Calories485kcal
Protein29.54%
Fat14.42%
Carbs56.04%

Properties

Glycemic Index
60.5
Glycemic Load
17.4
Inflammation Score
-10
Nutrition Score
44.362608593443%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Apigenin
0.01mg
Luteolin
1.91mg
Isorhamnetin
2.84mg
Kaempferol
0.37mg
Myricetin
0.05mg
Quercetin
12.29mg

Nutrients percent of daily need

Calories:484.99kcal
24.25%
Fat:8.06g
12.39%
Saturated Fat:1.58g
9.88%
Carbohydrates:70.42g
23.47%
Net Carbohydrates:55.01g
20%
Sugar:13.63g
15.15%
Cholesterol:55.28mg
18.43%
Sodium:209.27mg
9.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.13g
74.26%
Vitamin A:10223.95IU
204.48%
Manganese:1.66mg
82.92%
Vitamin B1:1.23mg
81.75%
Potassium:2289.55mg
65.42%
Fiber:15.41g
61.64%
Vitamin B6:1.12mg
55.89%
Vitamin C:45.97mg
55.72%
Phosphorus:547.42mg
54.74%
Iron:9.77mg
54.29%
Vitamin B3:9.97mg
49.84%
Magnesium:189.65mg
47.41%
Folate:182.43µg
45.61%
Selenium:31.47µg
44.96%
Copper:0.9mg
44.85%
Vitamin B2:0.58mg
34.37%
Zinc:4.91mg
32.72%
Vitamin K:31.99µg
30.46%
Vitamin E:4.37mg
29.1%
Calcium:220.36mg
22.04%
Vitamin B5:1.83mg
18.25%
Vitamin B12:0.43µg
7.23%
Vitamin D:0.17µg
1.13%
Source:My Recipes