YOUR HEALTHY PLATE: October Pumpkin Chili

This is one of those recipes that comes straight out of your pantry and right into the pot. It’s a perfect choice for when you haven’t had time to go shopping, but you’re still looking for something yummy and nourishing that sticks to your ribs.

This recipe makes a great and filling meal, all in one bowl. It can be lunch (whether at home or work), and it can also be a satisfying and delicious dinner. If you make it on the weekend, you’ll be able to enjoy it when you get home from work — no muss, no fuss — but if you decide to make it on the spur of the moment, dinner will be on the stove and ready in just a little while! For a nice dinner, dress it up with a simple green salad and a generous chunk of whole grain bread.

  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 c. pumpkin puree
  • 1 c. crushed tomatoes
  • 1 c. vegetable stock
  • 1 (15 oz.) can black beans
  • 1/2 (7.5 oz) can garbanzo beans
  • 2 tsp. cumin powder
  • 1.5 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. black pepper

In a medium-large soup pot or Dutch oven, fry onion and garlic in olive oil on medium heat for approx. 5 minutes until softened.

Add pumpkin, tomatoes, vegetable stock, black beans and garbanzo beans. Stir in half the cumin and chili powder. Bring to a boil, stir, and reduce heat to simmer. Add salt and pepper, taste, adjust seasonings, and cook 20 minutes more. It’s done!

This recipe makes 4 moderate-sized portions. I recommend that you double it if you’re planning dinner for 4 hungry appetites.

Thanks to Julia’s Album for the original version of this recipe.

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