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Prep Time
20 mins
Total Time
45 mins
Serves
Serves 4

Ingredients

1
canola oil
15
2
small onions, diced
0
4
peeled, diced pumpkin
1
2
garlic, minced
0
1
jalapeño pepper, seeded and finely chopped
0
4
chili powder
20
1
Ground Cumin
15
1/4
ground black pepper
1
1
No Salt Added Diced Tomatoes
796
1
Chicken Broth - 35% Less Sodium
250
1
red wine vinegar
15
1
Six Bean Blend, drained and rinsed
540
1
unsweetened cocoa powder
15

Method

Step 1
Heat the oil in a large saucepan over medium-high heat. Stir in the onions and pumpkin, cooking until lightly browned, about 6 min. Stir in the garlic, jalapeño and spices, cooking until fragrant, 1 to 2 min.
Step 2
Add the tomatoes, broth and vinegar. Bring to a simmer. Cook until the pumpkin is tender but not mushy, about 15 min. Stir in the beans and cocoa powder, simmering gently another 2 to 3 min. until the beans are heated through.
Step 3
Taste chili and adjust seasonings, if desired. Let stand a few minutes before serving.

Nutritional Facts Per Serving

Calories:
250
Fat:
5 g
Carbs:
40 g
Fibre:
8 g
Protein:
10 g
Sodium:
420 mg