Pumpkin Chili
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- Serves 4
Ingredients
- 1
- canola oil
- 15
- 2
- small onions, diced
- 0
- 4
- peeled, diced pumpkin
- 1
- 2
- garlic, minced
- 0
- 1
- jalapeño pepper, seeded and finely chopped
- 0
- 4
- chili powder
- 20
- 1
- Ground Cumin
- 15
- 1/4
- ground black pepper
- 1
- 1
- No Salt Added Diced Tomatoes
- 796
- 1
- Chicken Broth - 35% Less Sodium
- 250
- 1
- red wine vinegar
- 15
- 1
- Six Bean Blend, drained and rinsed
- 540
- 1
- unsweetened cocoa powder
- 15
Directions
Step 1
Heat the oil in a large saucepan over medium-high heat. Stir in the onions and pumpkin, cooking until lightly browned, about 6 min. Stir in the garlic, jalapeño and spices, cooking until fragrant, 1 to 2 min.
Step 2
Add the tomatoes, broth and vinegar. Bring to a simmer. Cook until the pumpkin is tender but not mushy, about 15 min. Stir in the beans and cocoa powder, simmering gently another 2 to 3 min. until the beans are heated through.
Step 3
Taste chili and adjust seasonings, if desired. Let stand a few minutes before serving.
Tips
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Nutritional Facts
- Calories:
- 250
- Fat:
- 5 g
- Carbs:
- 40 g
- Fibre:
- 8 g
- Protein:
- 10 g
- Sodium:
- 420 mg