Pumpkin Chili
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Pumpkin Chili calories by ingredient
Introduction
Adapted from:http://www.health-bent.com/soups/
paleo-pumpkin-chili
(veganized; original recipe uses ground beef and chicken stock) Adapted from:
http://www.health-bent.com/soups/
paleo-pumpkin-chili
(veganized; original recipe uses ground beef and chicken stock)
Number of Servings: 15
Ingredients
-
1 c TVP (textured vegetable protein)
1 large yellow onion, diced
6 cloves garlic, diced
1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)
1 (28 oz) can diced, fire roasted tomatoes
1 (15 oz) can tomato sauce
1 (7 oz) can diced, roasted green chilies
1 1/2 c vegetable broth
Olive Oil (for sauteeing)
2 T chili powder
2 T cumin
1 T paprika
2 t salt
2 t coriander
2 t cinnamon
2 t cocoa powder
1 t garlic powder
1/2 t cayenne
Tips
Top with the orange-coriander-avacado cream (separate recipe) instead of sour cream!
Directions
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.