Chunky Pumpkin Chili

By ADW|2017-08-17T11:34:13-04:00Updated: August 17th, 2017|Diabetes Recipes, Meat, Soups & Stews|0 Comments


  • 2 pounds ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (46 oz) can tomato juice
  • 1 (28 oz) can peeled and diced tomatoes with juice
  • 1/2 cup canned pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon chili powder
  • 1/4 tablespoon SPLENDA® No Calorie Sweetener, Granulated


  1. In a large pot over medium heat, cook beef until brown and drain.
  2. Stir in onion and bell pepper and cook 5 minutes.
  3. Stir in beans, tomato juice, diced tomatoes and pumpkin puree.
  4. Season with pumpkin pie spice, chili powder and SPLENDA® Granulated Sweetener. Simmer 1 hour.

Food Exchanges: 1 Starch, 3 Fat

Nutritional Info (per serving):
Makes 6 Servings
Calories:    390
Calories from Fat:    150
Total Fat:    16g
Saturated Fat:    9g
Cholesterol:    70mg
Sodium:    1200mg
Total Carbs:    32g
Dietary Fiber:    10g
Sugars:    10g
Protein:    28g

Note: Submitted by a home cook, this recipe has not been tested by Splenda Test Kitchens.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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