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Plant Based Pumpkin Chili

Posted Nov 13, 2021 in Food + Nutrition, The Recipe Box by

Looking for a small kick of heat with all the warm fall spices and pumpkin? This plant based fall chili has you covered!

What You Need

1 can Low Sodium Black beans

1 can Low Sodium Pinto beans

1 can Low SodiumWhite beans

1 can pumpkin puree

1 can fire roasted diced tomatoes

1 small onion, diced

2, 8oz pkg mushrooms

4 c. Bone Broth

2 Tbsp. Chili powder

1 Tbsp. Cumin

1 Tbsp. Garlic powder

½ Tbsp. Onion powder

1 Tbsp. Cinnamon

¼ tsp. Cloves

¼ tsp. Ginger

½ tsp. Cayenne

1 Tbsp. Paprika

1 bunch scallions

 How It’s Made:

  1. Saute onions in pans
  2. Add mushrooms and soften in pan
  3. Drain and rinse beans
  4. Add in beans, pumpkin puree, tomatoes and broth
  5. Add all spices
  6. Let simmer for 10-15 minutes

Serves 6

Nutritional Facts:
Plate icon

Calories 311
Total Fat 0g
Protein 22g

Sodium 777mg
Fiber 19g
Carbohydrates 57g

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