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Pumpkin Chili

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

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