Vegetarian Pumpkin Jalapeno Chili


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Vegetarian Pumpkin Jalapeno Chili calories by ingredient


Introduction

This spicy chili is low in fat and high in fiber! Makes enough that you can freeze some for later! This spicy chili is low in fat and high in fiber! Makes enough that you can freeze some for later!
Number of Servings: 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

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.

Member Ratings For This Recipe


  •  no profile photo

    Good
    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