Pumpkin and Black Bean Chili
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 127.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 429.8 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 8.0 g
- Protein: 7.1 g
IntroductionThis amazing vegetarian meal is perfect for a blustery fall evening! It's low calorie and has a good protein and fiber count. This amazing vegetarian meal is perfect for a blustery fall evening! It's low calorie and has a good protein and fiber count.
1 medium onion, chopped
1 yellow pepper, chopped
1 c. fire roasted red peppers, chopped
4 c vegetable broth
4 c black beans, cooked and drained
1 can pumpkin, no salt
2 tsp chili powder
1 tsp cumin
1 tbsp parsley
I've been making this recipe for a couple of years now and have had a lot of fun surprising people with it.
For thicker chili: Cut the veggie broth in half, but know that you'll also be cutting the number of servings down. You can also mash some of the beans to release their starch to add thickness.
Not Vegetarian: Chicken or turkey taste great in this dish! I made this with leftover Thanksgiving turkey (and other veggies that were left) last year and it was a big hit!
More veggies: Corn really holds up well with the other flavors.
More heat: Add as many peppers as you can stand. As it, this is a mild chili.
In crock pot, combine all ingredients.
Cook on low for 4-5 hours, until heated throughout. Enjoy!
Makes 10 servings.