Vegetarian

Pumpkin Chilli is for Lunch.

Pumpkin Chilli takes 10 minutes to prepare.

Pumpkin Chilli takes 30 minutes to cook.

Pumpkin Chilli makes 2 servings.

The ingredients for Pumpkin Chilli are:

.5 cup drained and rinsed or homemade black beans.
.5 cup cooked red lentils
1 cup bean sprouts (I used .5 c. mung bean sprouts and .5 cup red lentil sprouts. but you can use any seed sprouts you have on hand)
.5 cup cooked pumpkin
1 tsp. cinnamon
.5 oz. chopped walnuts
1 cup chopped tomato
.5 cup chopped sweet peppers
.5 cup chopped red or purple onion
.25 tsp. salt
.5 to 1 tsp. chili powder
.5 tsp. Braggs Liquid Aminos
Colavita Basalmic Vinegar

Here is how you make Pumpkin Chilli:

I make this with beans and pumpkin already cooked or canned. All other veggies are chopped in the refrigerator. You could easily add other veggies you have leftover like corn, broccoli, asparagus, etc.In large fry pan start onions and peppers with a little water. After 5 minutes add the rest of the ingredients. Stir and simmer for 25 minutes.Serving Size: Makes 2 servings about 1 1/4 c. each.Number of Servings: 2Recipe submitted by SparkPeople user BRAVELUTE.

The nutritional information for Pumpkin Chilli is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 248.2

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 398.1 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 13.5 g
• Protein: 13.9 g

The dietary needs meet for Pumpkin Chilli is Vegan