Four-Bean & Pumpkin Chili

• Vegan
• Gluten free

• Produce

  • 4 (15 ounce cans Beans, low-sodium
  • 1 1/2 cups Carrot
  • 3 large cloves Garlic
  • 3 cups Onion
  • 1 Onion
  • 3 cups Pumpkin or butternut squash
  • 1 (28 ounce can Tomatoes, no-salt added

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 3 tbsp Chili powder
  • 1 tsp Cinnamon, ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on eatingwell.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cups chopped onion
• 1½ cups chopped carrot
• 3 large cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 3 cups diced pumpkin or butternut squash
• 1 (28 ounce) can no-salt-added crushed tomatoes
• 4 (15 ounce) cans low-sodium beans, such as black, great northern, pinto and/or red, rinsed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• ¼ teaspoon cayenne pepper, or to taste
• Diced onion, sliced jalapeños, Cotija cheese and/or pepitas for garnish

Directions

• Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute. Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes. Serve garnished with onion, jalapeños, cheese and/or pepitas, if desired.

Nutrition