Pumpkin Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pumpkin Black Bean Chili (adapted from (never home)maker) Serves 41 onion, diced3 cloves of garlic, minced4 cups cooked black beans (or 2-15 oz cans, rinsed and drained)1 cup frozen corn 2 cups fresh pumpkin puree (or 1-15 oz can)2-15 oz cans or 1-28 oz can fire-roasted diced tomatoes, with liquid1 cup hearty fall or winter beer (or sub vegetable broth)1-1/2 tbsp smoked paprika3 tsp chili powder 1-1/2 tsp dried oregano1 tsp rubbed sage1/4 tsp cayenne
Heat 1/4 cup water in a large stock pot and add onion. Saute for 3 minutes, or until translucent. Add garlic and saute for an additional 2-3 minutes, until fragrant.
Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and allow to simmer for about 2 minutes.
Add the remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally.
Season with salt and pepper to taste, and serve. Garnish with vegan cheese and chopped green onion.
Serving Size: serves 4-8
Number of Servings: 8
Recipe submitted by SparkPeople user KRISSIN4U.
Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and allow to simmer for about 2 minutes.
Add the remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally.
Season with salt and pepper to taste, and serve. Garnish with vegan cheese and chopped green onion.
Serving Size: serves 4-8
Number of Servings: 8
Recipe submitted by SparkPeople user KRISSIN4U.
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 115.2 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 11.5 g
- Protein: 9.9 g
Member Reviews