Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

276 calories; protein 13.9g; carbohydrates 49.4g; dietary fiber 16.5g; sugars 10.1g; fat 2.8g; saturated fat 0.4g; vitamin a iu 11331.6IU; vitamin c 23.6mg; folate 31.1mcg; calcium 163.3mg; iron 5.7mg; magnesium 82.7mg; potassium 1073.3mg; sodium 508.8mg.
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