- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- Serves 4
Ingredients
- 1
- canola oil
- 15
- 2
- small onions, diced
- 0
- 4
- peeled, diced pumpkin
- 1
- 2
- garlic, minced
- 0
- 1
- jalapeño pepper, seeded and finely chopped
- 0
- 4
- chili powder
- 20
- 1
- Ground Cumin
- 15
- 1/4
- ground black pepper
- 1
- 1
- No Salt Added Diced Tomatoes
- 796
- 1
- Chicken Broth - 35% Less Sodium
- 250
- 1
- red wine vinegar
- 15
- 1
- Six Bean Blend, drained and rinsed
- 540
- 1
- unsweetened cocoa powder
- 15
Directions
Step 1
Heat the oil in a large saucepan over medium-high heat. Stir in the onions and pumpkin, cooking until lightly browned, about 6 min. Stir in the garlic, jalapeño and spices, cooking until fragrant, 1 to 2 min.
Step 2
Add the tomatoes, broth and vinegar. Bring to a simmer. Cook until the pumpkin is tender but not mushy, about 15 min. Stir in the beans and cocoa powder, simmering gently another 2 to 3 min. until the beans are heated through.
Step 3
Taste chili and adjust seasonings, if desired. Let stand a few minutes before serving.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Calories:
- 250
- Fat:
- 5 g
- Carbs:
- 40 g
- Fibre:
- 8 g
- Protein:
- 10 g
- Sodium:
- 420 mg
