Wellness Wednesday: Pumpkin Chili

Cooler weather calls for a warm bowl of chili. Did you know that comfort food can be nutritious too?

Marshall Health Network-St. Mary's Medical Center registered dietitian Sydney Adams is sharing simple ways to give your favorite chili a healthy twist, from choosing lean proteins and adding fiber-rich beans to sneaking in extra veggies and making smarter topping choices.

Check out her Pumpkin Chili recipe below for a hearty, flavorful fall meal that's packed with protein and fiber.

Pumpkin Chili - serves 6

Ingredients: 1-2 tbsp garlic, 1 yellow onion diced, 2 tbsp olive oil, 1-pound lean ground beef, 1-15 oz can kidney beans, 1-15 oz can black beans, 1-15 oz can diced tomatoes, 1-15 oz can pumpkin puree, 1/2 6 oz can tomato paste, 2 cups water. Spices: 1 tbsp chili powder, 1 tsp cumin, 1/4 tsp pepper, 1 tsp salt

Directions: Cook garlic and onion in olive oil on medium heat until tender. Add ground beef and cook until brown. Add all the other ingredients in a pot and stir. Place lid on top and allow chili to simmer for 30 minutes.

Nutrition: 431 calories, 24 grams protein, 39 grams CHO, 14 grams fiber