Pumpkin Chili
Pumpkin is the star of this belly-warming vegetarian chili that has only 96 calories per serving!
Total Time: 55 min. Prep Time: 15 min. Cooking Time: 40 min. Yield: 8 servings, about 1½ cups each
21 Day Fix portions:
1G, 1/2Y
Ingredients 1 tsp. olive oil 1 medium onion, chopped 1 medium red bell pepper, chopped 1 medium carrot, sliced 2 cloves garlic, finely chopped Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) 1 Tbsp. chili powder ½ tsp. ground cumin 2 cups low-sodium organic vegetable broth 1 (14.5-oz) can diced tomatoes 1 (15-oz.) can kidney beans, drained, rinsed ½ cup pure pumpkin puree 4 cups cubed raw pumpkin (½-inch cubes) 8 Tbsp. nonfat plain Greek yogurt (optional) 2 Tbsp. chopped fresh Italian parsley (for garnish; optional)
Preparation: 1. Heat oil in large saucepan over medium-high heat. 2. Add onion, bell pepper, and carrot; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent. 3. Add garlic; cook, stirring frequently, for 1 minute. 4. Season with salt and pepper if desired. 5. Add chili powder, cumin, broth, tomatoes, beans, and pumpkin; cook, stirring occasionally, for 15 to 20 minutes. 6. Add pumpkin; cook, stirring occasionally, for 10 to 15 minutes or until pumpkin is soft. 7. Top each serving with 1 Tbsp. yogurt and a sprinkle of parsley if desired.
