Pumpkin Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 c TVP (textured vegetable protein)1 large yellow onion, diced6 cloves garlic, diced1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)1 (28 oz) can diced, fire roasted tomatoes1 (15 oz) can tomato sauce1 (7 oz) can diced, roasted green chilies1 1/2 c vegetable brothOlive Oil (for sauteeing)2 T chili powder2 T cumin1 T paprika2 t salt2 t coriander2 t cinnamon2 t cocoa powder1 t garlic powder1/2 t cayenne
Combine the TVP and veggie broth, let soak while you prepare the remainder of the recipe (at least 8-10 minutes). Meanwhile, mix together the spices in a separate bowl and begin sauteeing the onion and garlic cloves in a large pot on medium-high heat.
Add the spice mixture once onions are softened but before tjey brown. Then add your diced or canned pumpkin. Cover and cook about another 8-10 minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork).
Add the rest of ingredients and the TVP/vegetable broth mixture. Stir to combine and bring to a simmer to let all the flavors “meld”. When you’re happy with the texture, you’re done.
Serving Size: Makes ~15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user KLM5028.
Add the spice mixture once onions are softened but before tjey brown. Then add your diced or canned pumpkin. Cover and cook about another 8-10 minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork).
Add the rest of ingredients and the TVP/vegetable broth mixture. Stir to combine and bring to a simmer to let all the flavors “meld”. When you’re happy with the texture, you’re done.
Serving Size: Makes ~15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user KLM5028.
Nutritional Info Amount Per Serving
- Calories: 141.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 617.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 6.5 g
- Protein: 7.5 g
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