Appetizers / Soups / Salads

Pumpkin Chipotle Vegetarian Chili takes several minutes to prepare.

Pumpkin Chipotle Vegetarian Chili takes several minutes to cook.

Pumpkin Chipotle Vegetarian Chili makes 6 servings.

The ingredients for Pumpkin Chipotle Vegetarian Chili are:

1 smaill onion, chopped
2 medium Roma tomatoes, chopped
2 garlic cloves, minced
1 1/2 cups Organic Low Sodium Chicken Broth Fat Free
1 (15 oz.) can 100% Pure Pumpkin puree
2 (15.25 oz) cans No Salt Added Black Beans
1 (15 oz) can S&W White Beans 50% Less Sodium
1 (10 oz) can Rotel Original No Salt Added Diced Tomatoes & Green Chilies
1 tablespoon La Costena Medium Chipotle Sauce
1 tablespoon chili powder with salt
1 tablespoon ground cumin
1 tsp dried oregano
1 1/2 tsp kosher salt
!/2 tsp No Salt Sodium-Free Salt Alternative

Olive oil for sauteeing onion, tomato, garlic.
garnish with sour cream, shredded cheese, green onion, and gaucamiole (opt.)

Here is how you make Pumpkin Chipotle Vegetarian Chili:

In a dutch oven, saute onion and roma tomato in olive oil for 5 minutes until onion is translucent. Add minced garlic and saute for 1 more minute.Add broth, pumpkin, black beans, white beans , Rotel diced tomatoes, and chilis, and chipotle sauce. Stir in chili powder, cumin, and oregano. Bring to boil, stirring occaisonally. Reduce to simmer and cook for 30 minutes. Half-way through cooking time, add kosher salt and salt alternative.Serve in soup bowls, garnished with sour cream, shredded cheese, and chopped green onion. Also may include gaucamole (opt).Serving Size: Makes 6 (1 1/2 cup) servingsNumber of Servings: 6Recipe submitted by SparkPeople user SUNNYCALIGIRL.

The nutritional information for Pumpkin Chipotle Vegetarian Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 483.5

• Total Fat: 2.6 g
• Cholesterol: 1.0 mg
• Sodium: 730.9 mg
• Total Carbs: 86.9 g
• Dietary Fiber: 30.7 g
• Protein: 29.0 g