Vegetarian

Pumpkin, Bean and Veggie Chili is for Soup.

Pumpkin, Bean and Veggie Chili takes 15 minutes to prepare.

Pumpkin, Bean and Veggie Chili takes 45 minutes to cook.

Pumpkin, Bean and Veggie Chili makes 8 servings.

The ingredients for Pumpkin, Bean and Veggie Chili are:

Beans, black, 1 can, drained and rinsed
Beans, red kidney, 1 can, drained and rinsed
Beans, pinto, 1.5 cup 1 can, drained and rinsed
Tomato Sauce, 1 standard sized can
Tomato Paste, one 8 oz can
Canned Tomatoes, 1 can (do NOT drain)
Water, 1.5 cup
Onions, raw, 1 small, diced
Pumpkin, 1 small fresh, cubed or 1.5 to 2 cups canned without salt (or omit the salt is using salted canned)
Salt, big pinch
Cumin (ground), 1 tbsp
Chili powder, 2 tbsp
Pepper, red or cayenne, a few dashes to taste
*Pepper, white, a few dashes to taste
Cilantro, dried, 1 tsp or more to taste
Cocoa, dry powder, unsweetened, 1 tbsp
Natural Creamy Peanut Butter, 3 tbsp

Here is how you make Pumpkin, Bean and Veggie Chili:

Put all ingredients in a slow cooker, stir, then cook on HIGH for 5-6 hours. OR...if cooking on stove top, roast the pumpkin cubes if using fresh till tender, then put all chili ingredients in a large pot and simmer for 45 min on medium heat. If using canned pumpkin, just add all ingredients and simmer 45 min on med heat. Garnish as desired.Number of Servings: 8Recipe submitted by SparkPeople user KATIE123080.

The nutritional information for Pumpkin, Bean and Veggie Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.9

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 897.2 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 13.7 g
• Protein: 12.3 g

The dietary needs meet for Pumpkin, Bean and Veggie Chili is Vegetarian