Vegetarian Chili
Total Servings:
1
Ready In:
Prep Time: 5 min
Cook Time: 15 min
Calories:
348
Tags:
Lunch, Quick and Easy, Vegan
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This vegetarian chili is insanely delicious. The combination of pumpkin, chickpeas, and beans, make this vegetarian chili a perfect option to warm up with on a cold day. What is even better is that this tastes just as good as regular chili, you can barely notice there is no meat in it!
Ingredients
- 1/4 onion, chopped
- 1/8 red bell pepper, diced
- 1 garlic clove, crushed
- 4 oz pumpkin or kabocha squash, mash half of the pumpkin/squash and dice the other half
- 1/2 cup diced tomato
- 1/4 cup vegetable broth
- 1/2 cup garbanzo bean
- 1/2 cup black beans
- 1/2 tsp ground cumin
- 2/3 tbsp chili powder
- salt, to taste
- pepper, to taste
- 3 oz fat-free greek yogurt
Nutrition
Serving: the entire recipe makes 1 serving
- Calories: 348 calories
- Carbs: 58.4 g
- Net Carbs: 43.2 g
- Fats: 2 g
- Protein: 24.7 g
- Sodium: 275.2 mg
- Sugar: 14.8 g
- Fiber: 15.7 g
Instructions
Step 1
Take a large skillet and add the 1/4 onion and cook for 5-6 minutes. To help with the cooking, I like adding a couple of tablespoons of water, though you can also add a tablespoon of olive oil if you prefer. Once the onion is soft and translucent, add the garlic clove, 1/8 red bell pepper and cook for an additional minute, stirring frequently.
Step 2
Add the mashed pumpkin, cubed pumpkin, 1/2 cup diced tomatoes, 1/4 cup vegetable stock, 1/2 cup garbanzo beans, 1/2 cup black beans, 2/3 tbsp chili powder, 1/2 tsp cumin. Season with salt and pepper, to taste.
Step 3
Bring the chili to a boil, stirring occasionally. Reduce the heat to a low and simmer for 10 minutes. To serve, place the chili in a bowl and top with yogurt. You can always add some avocado and spring onion if you like!
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