Pumpkin chili is one of our all-time favorite recipes. It can be made on the stovetop or in a crockpot; either way, it will turn out great! If you’re looking for an easy, plant-forward recipe with loads of fiber, look no further. This recipe is it!
1. Rinse the zucchini. Peel the onion and garlic. Chop the zucchini and onion. Mince the garlic.
2. Rinse and drain the kidney beans in a colander. Set aside.
3. Heat oil in a large pot over medium-high heat. Add the onions and zucchini. Cook, stirring frequently, until tender (about 5 minutes). Add the minced garlic and cook until fragrant (about 1 minute).
4. Add the diced tomatoes with their juices, pumpkin, water, chili powder, cumin, salt, and pepper. Bring to a boil.
5. Reduce heat to low and add the beans.
6. Cover and cook, stirring occasionally, for about 30 minutes. Serve hot. (If using a crock, cook on low until flavors are combined, about 3+ hours.)
Nutrition Info per serving:
Calories: 160, Saturated Fat: 0g, Sodium: 500mg, Carbohydrates: 23g, Fiber: 8g, Protein: 7g