Foodie Blogroll

Sunday, March 4, 2012

Pumpkin Veggie Chili

Versatile Vegetable
Is there any recipe that pumpkin puree doesn't taste great in it? If so, I haven't found it yet! In this Hungry Girl recipe, pumpkin adds a unique flavor to a delightful vegetable chili. The recipe does have a rather long list of ingredients but it's made in the crock pot so there's very little labor involved. Once all of the ingredients are stirred together, there's no more work required besides enjoying the chili a few hours later.

Pumpkin Veggie Chili
Gluten Free
Serves 4

1 (14.5 oz) can crushed tomatoes
1 cup pure pumpkin puree
1 garlic clove, minced
1/2 tsp. cayenne pepper
1/2 tsp. chili powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. cumin
1 (14.5 oz) can diced tomatoes
1 (15 oz) can chili beans, not drained
1 cup black beans, drained and rinsed
1 (4oz) can diced green chiles
1 large portabella mushroom cap, chopped
3/4 cup zucchini, chopped
3/4 cup onion, chopped
Optional-- 1-2 tsp. hot sauce (for extra heat, if desired)

1. Spray a crock pot with nonstick spray on all sides.

2. Add crushed tomatoes, pumpkin, garlic, and all seasonings (cayenne, chili powder, pumpkin pie spice, salt, and cumin) to the crock pot. Mix well.

3. Add diced tomatoes, both types of beans, green chiles, mushrooms, zucchini, onion, and hot sauce (if using). Stir thoroughly.

4. Cover crock pot and cook on high for 3-4 hours or on low for 7-8 hours.

Nutrition Information--approximately 250 calories per serving

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