Vegetarian Bean and Pumpkin Chili
Vegetarian Bean and Pumpkin Chili takes around 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 179 calories, 9g of protein, and 9g of fat per serving. For $1.5 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a rather inexpensive hor d'oeuvre for The Super Bowl. Not a lot of people made this recipe, and 2 would say it hit the spot. This recipe is typical of American cuisine. A mixture of cilantro, cinnamon stick, serrano chiles, and a handful of other ingredients are all it takes
Instructions
- 1
Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker.
- 2
Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary.
- 3
Serve topped with desired garnishes.
Recipe from foodista.com
Comments
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Ingredients (18)
- •28 ounces can crushed tomatoes
- •15 ounces can pumpkin puree
- •2 serrano chiles, minced
- •3 inches chipotle chiles adobo, minced
- •4 cups vegetable stock
- •2 cups water
- •1 onion, chopped
- •3 cloves garlic, minced
- •1 1/2 teaspoons cumin
- •1/2 cinnamon stick
- •2 teaspoons ground coriander
- •3 teaspoons salt (taste)
- •1 1/2 teaspoons chili powder
- •Several dashes of Tabasco
- •Shredded cheese
- •Cilantro
- •Sour cream
- •1Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes.