Here’s a simple and easy one to make you feel a little more festive.
Black Bean & Pumpkin Chili
Each Serving Contains:
- About 6 oz Veggies
- 1 Protein Serving
- 1 Fat Serving
Ingredients
Veggie Serving
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 3-4 carrots, chopped
- 1 can (15-oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes (I like fire roasted tomatoes)
Protein Serving
- 3 cans (15-oz) black beans, rinsed and drained (or 24 oz cooked beans)
Condiments & Spices
- 2 tsp smoked paprika
- 3 tsp chili powder
- 2 tsp dried oregano
- 1 tsp cumin
- 3 garlic cloves, minced
- 1 cup vegetable broth (more if needed)
Maintenance Modifications
- Grain Additions: Serve over rice, or add 16 oz of diced potatoes or sweet potatoes to the chili.
- Protein Additions: Increase the amount of beans, or add cheese.
- Fat Additions: Increase the amount of avocado, or add cheese.
Directions
- Put everything into a crockpot (well, except for the avocado obviously)
- Cook on low for 6-8 hours or on high for 4-5 hours.
- Serve with 2 oz of sliced avocado.
- Divide equally into 4 servings. Each one counts as a complete meal.
Can you make this in the instant pot? How many minutes?
Thanks!
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I’ve never used an instant pot so I have no idea, sorry.
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Good Morning Katie, I have lots of fresh pumpkin left over from a huge Halloween display. How can I incorporate fresh pumpkin as opposed to canned. Just make my own puree I suppose???? Or do you think I can leave it chunky.
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You can absolutely make your own purée or leave it chunky. I would just throw it in raw in cubes, if you could roast it first. You can’t really go wrong. I’d just use the raw weight.
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Thank you, raw into the crock pot they go!
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Mouthwatering chili!!
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This chili was so good. Great for batch cooking. Freezes well.
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If I used cooked dried beans, what would the drained bean equivalent of 3 cans of beans be? (1.5 cups per can?)
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4 protein servings, which for me is 24 oz of cooked beans.
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