Pumpkin Chili

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 8-10 Servings

Ingredients

•  1 large onion (chopped)
•  4 cloves garlic (chopped)
•  1 large, 29-ounce can organic pumpkin unsalted
•  3 cans organic black beans (drained and rinsed)
•  2 medium tomatoes (coarsely chopped)
•  3 medium apples (peeled and coarsely chopped)
•  1 small bell pepper (coarsely chopped)
•  1 teaspoon parsley flakes
•  3/4 teaspoon chili powder
•  1/2 teaspoon red pepper flakes
•  1 teaspoon cumin
•  1 teaspoon nutmeg
•  2 teaspoons cinnamon
•  1 teaspoon black pepper
•  1/2 teaspoon oregano flakes
•  Salt to taste
•  3 cups low sodium vegetable broth
•  1 cup water
•  Garnish with a squeeze of fresh lime juice and fresh cilantro

Directions

1.  Combine all ingredients (add vegetable broth and water last to prevent splashing) in a heavy bottomed soup pot. Stir well and stew on a medium heat for 1 hour.
2.  Using a ladle, taste test the soup, and add any additional herbs/spices depending on your flavor preferences.
3. Spoon chili into a soup bowl.

Nutrition Facts

Serving Size 2 cups