Pumpkin, Bean and Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beans, black, 1 can, drained and rinsedBeans, red kidney, 1 can, drained and rinsedBeans, pinto, 1.5 cup 1 can, drained and rinsedTomato Sauce, 1 standard sized canTomato Paste, one 8 oz canCanned Tomatoes, 1 can (do NOT drain)Water, 1.5 cupOnions, raw, 1 small, dicedPumpkin, 1 small fresh, cubed or 1.5 to 2 cups canned without salt (or omit the salt is using salted canned)Salt, big pinchCumin (ground), 1 tbspChili powder, 2 tbspPepper, red or cayenne, a few dashes to taste*Pepper, white, a few dashes to tasteCilantro, dried, 1 tsp or more to tasteCocoa, dry powder, unsweetened, 1 tbspNatural Creamy Peanut Butter, 3 tbsp
Put all ingredients in a slow cooker, stir, then cook on HIGH for 5-6 hours.
OR...if cooking on stove top, roast the pumpkin cubes if using fresh till tender, then put all chili ingredients in a large pot and simmer for 45 min on medium heat. If using canned pumpkin, just add all ingredients and simmer 45 min on med heat.
Garnish as desired.
Number of Servings: 8
Recipe submitted by SparkPeople user KATIE123080.
OR...if cooking on stove top, roast the pumpkin cubes if using fresh till tender, then put all chili ingredients in a large pot and simmer for 45 min on medium heat. If using canned pumpkin, just add all ingredients and simmer 45 min on med heat.
Garnish as desired.
Number of Servings: 8
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 230.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 897.2 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 13.7 g
- Protein: 12.3 g
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