Easy Pumpkin Chili
Add fiber and seasonal flavor to your next bowl of chili with pumpkin.
| Nutrition Information | |
| Calories: | 234 |
| Total Fat: | 3g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 296mg |
| Carbohydrates: | 43g |
| Dietary Fiber: | 13g |
| Sugars: | 10.7g |
| Protein: | 10.8g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 39.1mg (65%) |
| Calcium: | 86mg (8%) |
| Iron: | 3.9mg (21%) |
Ingredients
- 1 Tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 large bell pepper, chopped
- 2 cans (15 oz) diced, no-salt-added tomatoes
- 4 cups water
- 2 cans (15 oz) kidney beans, rinsed and drained
- 1 can (16 oz) solid-pack pumpkin
- 1/3 cup brown rice, dry
- 1-1/2 Tbsp chili powder
- 2 tsp ground cumin
Instructions
- Heat vegetable oil in large soup pot or Dutch oven over medium-high heat. Sauté onion, garlic and bell pepper for 3 minutes.
- Add the rest of the ingredients, bring to a boil then reduce to simmer.
- Cook for 30 minutes.
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