Pumpkin Chili
Prep Time
Serves
Cooking Mode
1 canola oil
2 small onions, diced
4 peeled, diced pumpkin
2 garlic, minced
1 jalapeño pepper, seeded and finely chopped
4 chili powder
1 Ground Cumin
¼ ground black pepper
1 No Salt Added Diced Tomatoes
1 Chicken Broth - 35% Less Sodium
1 red wine vinegar
1 Six Bean Blend, drained and rinsed
1 unsweetened cocoa powder
1 canola oil
2 small onions, diced
4 peeled, diced pumpkin
2 garlic, minced
1 jalapeño pepper, seeded and finely chopped
4 chili powder
1 Ground Cumin
¼ ground black pepper
1 No Salt Added Diced Tomatoes
1 Chicken Broth - 35% Less Sodium
1 red wine vinegar
1 Six Bean Blend, drained and rinsed
1 unsweetened cocoa powder
Directions
1Heat the oil in a large saucepan over medium-high heat. Stir in the onions and pumpkin, cooking until lightly browned, about 6 min. Stir in the garlic, jalapeño and spices, cooking until fragrant, 1 to 2 min.
2Add the tomatoes, broth and vinegar. Bring to a simmer. Cook until the pumpkin is tender but not mushy, about 15 min. Stir in the beans and cocoa powder, simmering gently another 2 to 3 min. until the beans are heated through.
3Taste chili and adjust seasonings, if desired. Let stand a few minutes before serving.
Tips
1
Use 2 jalapeños for added spiciness. How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.
Disclaimer
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Personal Note
Personal Note
