Vegetarian Pumpkin Chili

Vegetarian Pumpkin Chili

1
delwinelder 0

"Wonderful twist for Halloween season or entertaining. The mix of sweet and spicy will amaze your taste buds!"

Ingredients

9 h servings 427 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 80.1g
  • 26%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
  2. Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
  3. Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.
  • profile image

Your rating

Cancel
Submit

Reviews

1
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I suggest leaving out the Cloves or reduce to 1/4 tsp.