Vegetarian Pumpkin Jalapeno Chili

Name: Vegetarian Pumpkin Jalapeno Chili Recipe
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 16
Ingredients: 1 cup dry black beans; 1 tablespoon olive oil; 1/2 medium onion diced; 6 jalapeno peppers finely chopped; 5 cups vegetable broth; 2 tsp chili powder; 2 (14.5-ounce) cans diced tomatoes; 1 (15-ounce) can pumpkin; 1 cup dry lentils; 1 (12-ounce) package veggie crumbles

(1)

Minutes to Prepare: 20
Minutes to Cook: 140

Number of Servings: 16

Ingredients

1 cup dry black beans1 tablespoon olive oil1/2 medium onion, diced6 jalapeno peppers, finely chopped5 cups vegetable broth2 tsp chili powder2 (14.5-ounce) cans diced tomatoes1 (15-ounce) can pumpkin1 cup dry lentils1 (12-ounce) package veggie crumbles

Directions

Pre-soak beans as per package directions. In large pot, sautee onions and jalapenos in olive oil about 5 minutes. Add beans, broth, chili powder, and tomatoes. Simmer on medium-low heat for 1 1/2 - 2 hours. Add pumpkin, lentils, and veggie crumbles. Simmer for 15 - 20 minutes. Serve. Makes 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user SPARKLEBERRY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 107.7
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 543.5 mg
Total Carbs: 17.3 g
Dietary Fiber: 7.0 g
Protein: 9.0 g

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Member Reviews

SUSAN1717
This is an interesting taste. I liked the sweetness the pumpkin adds and although I know it's vegetarian, next time I'll probably add sausage to give it an extra punch. For me, this made nowhere near 16 cups, and I used 6 cups of broth; it made 5 cups. It's very thick, not much liquid at all. - 11/14/08