Soups

Pumpkin & Black Bean Chili

Gloria Kersh
November 08, 2015
15

This chili was delicious, thick and full of flavor. The pumpkin was just a sutle undertone and didn\\\'t overpower the chili at all. This chili is also very mild flavored and can be spiced up with some Franks hot sauce or the addition of chopped jalapenos. I served this with Green Chili Cornbread.

6
1 package Beyond Meat beefy crumbles
1 medium sweet onion, diced
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3 garlic cloves, minced
15oz can pumpkin puree (not pumpkin pie filling)
2 cans diced tomatoes, undrained
2 cans black beans, drained and rinsed
2 cups no-chicken broth, I used Better than Bouillon
1 teaspoon dried parsley
2 teaspoons chili powder
1 teaspoon oregano
1 1/2 teaspoons cumin
sour cream and shredded cheddar for garnish
Sweat onion and garlic in 1/4 cup water in a large soup pot. Add crumbles and stir well. Cook for 2-3 minutes. Add the rest of the ingredients (except for sour cream and cheese.). Stir well. Cover and...
See the full directions on my site
Nutritions

Calories
490

Sodium
398mg
16% DV

Fat
2g
3% DV

Protein
32g
64% DV

Carbs
87g
29% DV

Fiber
23g
94% DV
Vegan

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