Allyson Kramer’s Pumpkin Chickpea Chili

By mm_food4me

Ingredients

• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 green bell pepper, diced
• 1/2 to 1 teaspoon salt
• 1 tablespoon (15 ml) olive oil
• 1 cup (130 g) frozen or fresh corn
• 1 can (28 ounces, or 793 g) diced tomatoes
• 1 can (15 ounces 420 g) pumpkin puree
• 1 can (15 ounces, or 420 g) chickpeas, drained and rinsed
• 1 can (15 ounces, or 420 g) black beans, drained and rinsed
• 1 to 3 teaspoons chili powder, to taste
• 2 teaspoons cumin
• 1 cup (235 ml) vegetable broth
• Zest and juice of 1 lime
• Black pepper to taste
• 1/4 to 1/2 cup (4 to 8 g) minced cilantro, for garnish

Details

Servings 10
Adapted from healthyslowcooking.com

Preparation

Step 1

In a large skillet over medium heat, saute the onion, garlic, green pepper, and salt in olive oil for 10 to 15 minutes or until tender. Stir in the remaining ingredients, increase the heat to high, and bring to a boil. Immediately reduce the heat to medium-low and simmer for 15 to 20 minutes until heated through. Garnish with fresh cilantro and serve hot.