Poblano, Pumpkin, Bean Chili
Servings 5 16 fl oz
Calories 335kcal
Ingredients
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp ground cumin
- 1.5 tsp Chili Powder
- 2 Tbsp fresh garlic minced
- 2 Tbsp jalapeno peppers minced
- 1 cup red bell peppers diced
- 1/4 cup poblano chili diced
- 2 cups yellow onion diced
- 1 Tbsp Olive Oil
- 2 cups low sodium vegetable stock
- 2 cups Canned Pumpkin
- 2 cups canned Black Beans drained, rinsed
- 2 cups canned Kidney Beans drained, rinsed
- 1.5 cups canned crushed tomatoes
- 1.5 cups fresh pumpkin cubed, skin on
- 1/8 tsp ground cinnamon
Instructions
- In a heavy bottom pot, add oil and saute onion until softened and translucent. Add poblano and bell peppers and saute until soft and light brown. Add garlic and jalapeno and saute until aromatic, about 1 min.
- Add all spices and fresh pumpkin and continue to cook until pumpkin is tender.
- Deglaze with the stock. Add crushed tomatoes, beans and canned pumpkin and simmer until thick.
- Top with toppings of choice like sour cream or Greek yogurt, cheese, jalapenos, green onions
Nutrition
Serving: 16fl oz | Calories: 335kcal | Carbohydrates: 60g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 445mg | Fiber: 20g
