This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste. Source: EatingWell Magazine, Soup Cookbook

Danielle Centoni



  • 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.


To make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.

Nutrition Facts

276 calories; 2.8 g total fat; 0.4 g saturated fat; 509 mg sodium. 1073 mg potassium; 49.4 g carbohydrates; 16.5 g fiber; 10 g sugar; 13.9 g protein; 11332 IU vitamin a iu; 24 mg vitamin c; 31 mcg folate; 163 mg calcium; 6 mg iron; 83 mg magnesium;

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