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–+ servings

Vegetarian Pumpkin Chili

Beverly Verwey
This comforting and easy-to-make stew features pumpkin chunks, two types of beans, and a variety of healthy fall vegetables.
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Course Dinner, Lunch
Servings 4
Calories 445 kcal

Ingredients
  

  • 3 cups fresh pumpkin chopped
  • 19 oz can red kidney beans drained and rinsed
  • 19 oz can white kidney beans (cannellini beans) drained and rinsed
  • 1 onion chopped
  • 28 oz can diced tomatoes with juice
  • 2 cloves garlic minced
  • 2 pepperoncini pepper seeds removed and finely chopped
  • 2 medium carrots chopped
  • 1/2 tsp smoked paprika
  • 2 tbsp ginger minced
  • 2 cupos frozen corn
  • 1 tbsp chili powder
  • 1 tsp cumin

Instructions
 

  • Sauté onion, garlic, ginger and pepperoncini pepper in a small amount of water or vegetable broth for 3 minutes or until onions are softened.
  • Add carrots and pumpkin chunks and sauté for 3 minutes and then add beans, corn, and tomatoes. Heat to a boil and then reduce to a simmer.
  • Add smoked paprika, chili powder, and cumin.
  • Allow the stew to simmer for at least 20 minutes.
  • Serve

Nutrition

Calories: 445kcalCarbohydrates: 59gProtein: 22.9gFat: 3.2gSodium: 341.76mg
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