Gluten free

Vegetarian bean and pumpkin chili

Name: Vegetarian bean and pumpkin chili
Total time: 45 min
Yield: 8 servings
Ingredients: 793.79 g canned tomatoes; 425.24 g pumpkin puree; 2 serrano chile; 3 inches chipotle chilies; 940 ml vegetable broth; 473.18 ml water; 1 onion; 3 cloves garlic; 1.5 tsps ground cumin; 0.5 cinnamon stick; 2 tsps ground coriander seeds; 3 tsps salt; 1.5 tsps chili powder; 1 dashes tabasco sauce; 8 servings shredded cheese; 8 servings cilantro; 8 servings sour cream; 8 servings green wax beans

Vegetarian Bean and Pumpkin Chili is a gluten-free recipe that covers 15% of your daily requirements of vitamins and minerals per serving. This vegetarian dish works well as a budget-friendly hor d'oeuvre for The Super Bowl.

Ingredients

canned tomatoes

793.79 g

pumpkin puree

425.24 g

serrano chile

chipotle chilies

3 inches

vegetable broth

940 ml

water

473.18 ml

onion

garlic

3 cloves

ground cumin

1.5 tsps

cinnamon stick

0.5

ground coriander seeds

2 tsps

salt

3 tsps

chili powder

1.5 tsps

tabasco sauce

1 dashes

shredded cheese

8 servings

cilantro

8 servings

sour cream

8 servings

green wax beans

8 servings

Method

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker.
Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary.
Serve topped with desired garnishes.

Nutrition:

179 kcal

Carbs

17 g

Fat

9 g

Protein

9 g

Share recipe: