Pumpkin & Bean Chili

Pumpkin & Bean Chili Pumpkin & Bean Chili Make it a perfectly balanced plate: Serve with 2 cups mixed greens, 2 tsp prepared Epicure salad dressing.
Make it a perfectly balanced plate: Serve with 2 cups mixed greens, 2 tsp prepared Epicure salad dressing.
  • null min prep
  • 20 minutes
  • 410 calories
  • $2.99
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 servings
  • 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 C (250 ml) frozen mixed vegetables
  • 1 can (14 oz/398 ml) pumpkin purée
  • 1/2 C (125 ml) water or vegetable broth
  • 1 pkg Cha Cha Chili Seasoning (pack of 3)
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • Toppings (optional): chopped red onion, sliced jalapeno, sliced avocado

Preparation


 
  • Drain and rinse beans.
  • In Multipurpose Pot - 12 C , 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.

Tip


 

Pro tip: Make sure to use puréed pumpkin rather than pumpkin pie filling! The latter contains seasonings that will change the flavour of this recipe.

Nutritional Serving Size Per serving:
Calories 410
Fat 2.5 g
Saturated Fat 0.3 g
Transfat 0 g
Cholesterol 0 mg
Sodium 610 mg
Carbohydrates 76 g
Fibre 26 g
Sugar 14 g
Protein 22 g

Shop this recipe...

Multipurpose Pot - 12 C
Cha Cha Chili Seasoning (pack of 3)
$10.50
Sea Salt (Grinder)
Black Pepper (Grinder)