Pumpkin Chili

Chili is the ultimate comfort food for fall! It signals cool weather, family gatherings and football. This recipe is even more reminiscent of fall because it includes pumpkin. This adds a nice mild sweetness that pairs well with the spices found in chili. The thing that really makes a good chili, though, is the beans. A variety of beans adds textural interest to the dish and a ton of heart- healthy fiber, plus plant-based protein. The combination of the two in addition to the pumpkin flavor are sure to leave you feeling satisfied—both in your tummy and in your soul! If you’re looking for a little extra nutrition boost, try swapping out sour cream for plain 2% Greek yogurt as a topping, adding protein and probiotics.

Ingredients: 

  • 2 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 poblano peppers, diced
  • 1 red bell pepper, diced
  • 1 small jalapeño pepper, minced 
  • 3 garlic cloves, minced
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • 2 ½ teaspoon ground cumin
  • 2 Tablespoons chili powder (honestly though, you can’t add too much!)
  • 1 cup low sodium broth (vegetable, chicken or beef)
  • 2 28 oz. cans of whole tomato (low sodium or no salt added)
  • 1 15oz. can of each: red kidney beans, black beans, butter beans – drained and rinsed
  • 1 15 oz. can pumpkin puree
  • 1 heaping cup of diced sweet potato

Heat the olive oil in a 5 qt. or larger pot or a Dutch oven. Add the onion and all the peppers. Cook, stirring occasionally, until onion begin to soften, about 5 minutes. Add garlic and spices, stir and cook for an additional minute.

Add the tomatoes and chop up using your stirring utensil. Add all the additional ingredients. Place a lid on top, reduce the heat to medium low, cooking for 30 to 45 minutes, stirring occasionally. Serve with some plain Greek yogurt and sliced scallions and enjoy! Makes 10 to 12 servings.

Nutrition Facts: 
Serving size:  1 ¼ – 1 ½ cups
Calories:  201; Fat: 3.3g; Carbs:  34.8g; Fiber: 10.2g; Protein: 9.3g; Sodium: 95.7mg

Adapted from:  Vegetarian Pumpkin Chili – Sally’s Baking Addiction (sallysbakingaddiction.com)

 

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