Name: Pumpkin Chili
Yield: 1 servings
Ingredients: 1 large yellow onion, diced; 1 large carrot, diced; 1 bell pepper, diced; 1 teaspoon olive oil2-3 fresh garlic cloves, finely chopped; 1 fresh jalapeño, finely chopped; 2 teaspoons low sodium soy sauce2½ tablespoons chili powder; 1 teaspoon dried oregano; 1 teaspoon dried cumin; 1 can low-sodium diced tomatoes; 1½ cups pumpkin puree; 2 cups low-sodium vegetable broth; 3 cups cooked or low-sodium canned beans; 1 tablespoon lime juice optional toppings: chopped onions, carrots, and/or peppers

AuthorGarden KitchenCategoryFeatured

Yields1 Serving

1 large yellow onion, diced

1 large carrot, diced

1 bell pepper, diced

1 teaspoon olive oil2-3 fresh garlic cloves, finely chopped

1 fresh jalapeño, finely chopped

2 teaspoons low sodium soy sauce2½ tablespoons chili powder

1 teaspoon dried oregano

1 teaspoon dried cumin

1 can low-sodium diced tomatoes

1½ cups pumpkin puree

2 cups low-sodium vegetable broth

3 cups cooked or low-sodium canned beans

1 tablespoon lime juice optional toppings: chopped onions, carrots, and/or peppers

1.Wash hands with soap and warm water. Wash produce well.

2.Chop onion, carrot and pepper to the size of a bean.

3.Heat oil over medium-high heat in a medium-sized pot. Sauté vegetables until lightly browned, about five minutes.

4.Add garlic, jalapeño, soy sauce and spices. Stir for 30-60 seconds, until fragrant.

5.Stir in tomatoes, broth, pumpkin, and beans. Bring to a boil.

6.Once boiling, cover the pot with a lid and turn heat down to simmer for 15-20 minutes.

7.Turn off heat and stir in lime juice.

8.Serve warm with your favorite toppings. Leftovers may be chilled and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

*Note: Suggested toppings include: cilantro, cheese, avocado, green onions, and sour cream or plain Greek yogurt.

Ingredients