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Pumpkin Chili Recipe

October 02, 2018 | Chef Darrin Torrey

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Crock pots are great for those with an “on the go” lifestyle—especially if you’re trying to be health-conscious while balancing work and home life. While pumpkins make for lovely fall decor, they’re also rich in nutrients and taste delicious. They contain potassium, which is great for heart health and are rich in antioxidants that support healthy eyes. This pumpkin chili recipe is a simple crock pot meal you prep in the morning and can have ready by evening. It’s a vegetarian dish, which makes it low in calories, and offers 7 grams of protein and 5 grams of fiber per serving.

pumpkin-chili-recipe

Yield:

15- 1 cup servings

Ingredients:

1 diced Onion

2 diced Bell Pepper

2 cloves minced Garlic

1 minced Jalapeño

2 tsp. lite Soy Sauce

2 1/2 tbsp Chili Powder

1 tsp. Cumin

1 14-ounce can Fire-roasted Diced Tomatoes

1 1/2 cups Pumpkin Puree

2 cups Vegetable Broth

2 cans Beans, rinsed

Take all ingredients and place them in a crock pot and set on low for 6 to 8 hours.

Nutritional Information (per serving):

Calories: 111

Fat: 0 g

Carbohydrates: 20 g

Protein: 7 g

Sodium: 218 mg

Fiber: 5 g

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