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20Ingredients
8Hours
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 30 oz. kidney beans (drained)
- 2 cups water (or vegetable broth)
- 30 oz. fire-roasted diced tomatoes
- 1 cup red lentils (dry split)
- 1 cup pumpkin puree
- 1 cup yellow onion (chopped, about 1/2 a medium onion)
- 1 jalapeno pepper (medium, minced, taste pepper for heat and add another pepper if you like. If you prefer a milder chili, scrape out the seeds before mincing)
- 1 Tbsp. cocoa powder
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1 tsp. kosher salt
- diced tomatoes
- diced onions
- sour cream (or vegan sour cream)
- shredded cheddar (or gruyere, if not vegan)
- toasted pumpkin seeds (/pepitas)
- scallions (Sliced)
- green Tabasco
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg2% |
Sodium550mg23% |
Potassium870mg25% |
Protein19g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber13g52% |
Sugars4g |
Vitamin A140% |
Vitamin C100% |
Calcium10% |
Iron30% |
* 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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Reviews(2)
Charity N. 6 years ago
this recipe was good. I added a couple more varieties of beans as well as carrots and celery and a tiny bit of maple syrup so you give the flavor dimension. I would make it again.