Meatless pumpkin and black bean chili

By seo53

Ingredients

• 1 large red onion, diced
• 6 cloves garlic, crushed
• 3 tablespoons olive oil
• 1 1/2 cups vegetable broth or water
• 1 can (15 oz) solid-pack pumpkin
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 3 to 4 tablespoons mild chili powder, to taste
• 1 tablespoon pureed canned chipotle in adobo
• 1/2 teaspoon ground cumin
• 1 bag (14 oz) frozen red, green and yellow pepper strips (or 2 cups thinly sliced assorted bell peppers)
• 2 cans (15 oz each) black beans, drained, rinsed
• 1/2 teaspoon salt
• roasted pumpkin or butternut squash
• chopped cilantro, broken tortilla chips

Details

Servings 6
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Put onion, garlic and oil into a large saucepan or Dutch oven. Cook, stirring, over medium heat until onion is tender, about 10 minutes. Stir in broth, canned pumpkin, tomatoes, chili powder, chipotle and cumin. Stir in bell peppers; heat to simmer. Cook, partly covered, over low heat, stirring often, about 20 minutes.
Stir in beans and salt. Simmer until heated through about 5 minutes. Taste and adjust seasonings. Serve in soup bowls with a spoonful of roasted pumpkin or squash, a generous sprinkling of cilantro and broken tortilla chips.

276 calories
10g fat
37g carbs
10g protein
13 g fiber