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Plant Based Pumpkin Chipotle Chili
CROSS-CULTURAL KITCHEN16Ingredients
40Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 medium onion (chopped)
- 1/2 cup shredded carrot
- 1 can pure pumpkin
- 14 oz. chopped tomatoes (cans)
- 1 can black beans (rinsed and drained)
- 1 can white beans (rinsed and drained)
- 1 1/2 cups vegetable broth
- 2 1/2 tsp. cumin
- 2 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. paprika
- 1 3/8 tsp. black pepper
- 1 1/2 Tbsp. chipotle in adobo sauce
- salt (to taste)
- olive oil (for cooking)
- Chili (Your favorite, fixings to serve with)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium2210mg92% |
| Potassium760mg22% |
| Protein10g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A70% |
| Vitamin C35% |
| Calcium10% |
| Iron25% |
* 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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