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Ingredients
US|METRIC
12 SERVINGS
- 2 Tbsp. olive oil
- 2 large onions (diced)
- 3 large carrots (diced)
- 4 garlic cloves (minced)
- 15 oz. pumpkin puree (1 can)
- 28 oz. diced tomatoes (1 can, do not drain)
- 4 cups vegetable stock (1 carton, /broth, Note: add more if chili gets too thick)
- 15 oz. black beans (1 can, drained and rinsed)
- 15 oz. pinto beans (1 can, drained and rinsed)
- 15 oz. garbanzo beans (1 can, drained and rinsed)
- 1/2 cup dried lentils (any kind; rinse first, or another can of beans, your choice)
- 2 Tbsp. tomato paste
- 1 bay leaf
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 2 tsp. sea salt (1–, to taste; start with least amount)
- 1 tsp. black pepper (1/2–, to taste; start with least amount)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1100mg46% |
| Potassium660mg19% |
| Protein8g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A190% |
| Vitamin C30% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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