Happy autumn!: Time to celebrate the pumpkin. Sure, you can carve, decorate it — but by all means you should cook this fiber-and-vitamin-packed squash. (Bill Hogan/Chicago Tribune) |
Nutrition information:
Per serving: 152 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 17 g carbohydrates, 2 g protein, 824 mg sodium, 4 g fiber.
Meatless pumpkin, black bean chili
Prep: 20 minutes
Cook: 35 minutes
Servings: 4 to 6
Note: Shredded cheese is delicious as a garnish on this chili.
Ingredients:
1 large red onion, diced
6 cloves garlic, crushed
3 tablespoons olive oil
1 ½ cups vegetable broth or water
1 can (15 ounces) solid-pack pumpkin
1 can (14.5 ounces) diced fire-roasted tomatoes
3 to 4 tablespoons mild chili powder, to taste
1 tablespoon pureed canned chipotle in adobo
½ teaspoon ground cumin
1 bag (14 ounces) frozen red, green and yellow pepper strips (or 2 cups thinly sliced assorted bell peppers)
2 cans (15 ounces each) black beans, drained, rinsed
1/2 teaspoon salt
Roasted pumpkin, see recipe, optional
Meatless pumpkin, black bean chili
Prep: 20 minutes
Cook: 35 minutes
Servings: 4 to 6
Note: Shredded cheese is delicious as a garnish on this chili.
Ingredients:
1 large red onion, diced
6 cloves garlic, crushed
3 tablespoons olive oil
1 ½ cups vegetable broth or water
1 can (15 ounces) solid-pack pumpkin
1 can (14.5 ounces) diced fire-roasted tomatoes
3 to 4 tablespoons mild chili powder, to taste
1 tablespoon pureed canned chipotle in adobo
½ teaspoon ground cumin
1 bag (14 ounces) frozen red, green and yellow pepper strips (or 2 cups thinly sliced assorted bell peppers)
2 cans (15 ounces each) black beans, drained, rinsed
1/2 teaspoon salt
Roasted pumpkin, see recipe, optional
