Vegetarian Bean and Pumpkin Chili

Name: Vegetarian Bean and Pumpkin Chili
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 28 ounces can crushed tomatoes; 15 ounces can pumpkin puree; 2 serrano chiles, minced; 3 inches chipotle chiles adobo, minced; 4 cups vegetable stock; 2 cups water; 1 onion, chopped; 3 cloves garlic, minced; 1 1/2 teaspoons cumin; 1/2 cinnamon stick; 2 teaspoons ground coriander; 3 teaspoons salt (taste); 1 1/2 teaspoons chili powder; Several dashes of Tabasco; Shredded cheese; Cilantro; Sour cream; 1Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes.

Vegetarian Bean and Pumpkin Chili takes around 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 179 calories, 9g of protein, and 9g of fat per serving. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

179 kcal

Calories

9 g

Protein

9 g

Fat

18 g

Carbs

Ingredients

For 8 servings

Kitchen Tools

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Ninja Foodi Multi-Cooker

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Stabmixer

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Instructions

1
Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker.
2
Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary.
3
Serve topped with desired garnishes.