Pumpkin Chili Recipe

Now that you have cooked your fresh pumpkin, you might be looking for new and creative ways to use it. This pumpkin chili is a delicious way to warm you up on a crisp, Autumn day. It's full of fiber and antioxidants, and the pumpkin gives the dish a little sweetness to balance the spices. This recipe is vegetarian, but you can substitute 1 lb. of your favorite ground meat if you prefer.

Ingredients

1/2 c black beans, dry
1/2 c white beans, dry
1/2 c pinto beans, dry

1/2 medium onion, chopped

1/2 Green pepper, chopped

2 tablespoons olive oil

3 garlic cloves, minced

2 cups vegetable broth

  1 can red kidney beans, drained

1/2 c Textured Vegetable Protein (TVP)

2 c pumpkin (or 1 can)

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

1 teaspoon tumeric

Directions

Precook all dry beans until soft. Rinse and drain cooked beans. In a skillet, saute the onion, pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. If you prefer not to use a slow cooker, add all ingredients to a large pot, heat to a low boil while stirring, then reduce heat to Low. Cook on Low for 30 - 40 minutes, stirring every 10 minutes.


Serving Size: Makes 10 1 Cup servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 197.2

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 649.5 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 10.1 g
• Protein: 11.5 g