Pumpkin & Bean Chili
20 min
4 servings
Ingredients
- 1 can (19 oz/540 ml) kidney beans
- 1 can (19 oz/540 ml) black beans
- 1 can (28 oz/796 ml) diced tomatoes
- 1 cup frozen mixed vegetables
- 1 can ( 14 oz/398 ml) pumpkin purée
- 1⁄2 cup water or vegetable broth
- 1 pkg Enchilada Seasoning or Taco Seasoning
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Drain and rinse beans.
- In Multipurpose Pot, add beans, tomatoes, vegetables, pumpkin purée, water, and seasoning. Bring to a boil over medium-high; reduce heat, and simmer 12–15 min, stirring occasionally.
- Spoon into bowls and garnish with toppings, if desired. Season to taste with salt and pepper.
Nutritional Information
Per serving: Calories 410, Fat 2.5 g (Saturated 0.3 g, 0 0 g), Cholesterol 0 mg, Sodium 610 mg, Carbohydrate 76 g (Fiber 26 g, Sugars 14 g), Protein 22 g.
Tips
Make sure to use puréed pumpkin rather than pumpkin pie filling! The latter contains seasonings that will change the flavour of this recipe.
Swap Cha Cha Chili Seasoning for Enchilada or Taco Seasoning.
Perfectly Balance Your Plate
Serve with 2 cups mixed greens, 1 tbsp prepared Epicure Dressing.