Vegan Pumpkin Chili
This is a perfect recipe for Halloween and also is chock full of very healthy vegetables. Most importantly, I used a pumpkin puree in the sauce of the soup. Pumpkin isn’t just tasty, but is also a superfood. It is extremely high in fiber and low in calories, has an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E. The key nutrient that boosts pumpkin to the top of the SuperFoods list is the synergistic combination of carotenoids. Pumpkin contains one of the richest supplies of bioavailable carotenoids known to man. The carotenoids in pumpkin are cancer-fighting, fight cardiovascular disease and cataracts, and help fight against the aging process. Not bad, eh?
2 15-oz cans of kidney beans, drained and rinsed
2-3 cups pumpkin puree
1 cup frozen corn
6 large tomatoes, peeled and diced
1 medium onion, chopped
1 bell pepper, any color, chopped
2 stalks of celery, chopped
1 zucchini, diced
1 cup veggie broth
2 cloves garlic, minced
1 Tbsp. paprika
2 tsp. chili powder
2 tsp. dried sage
1 tsp. blackstrap molasses or maple syrup
1/2 tsp. pepper
1/2 tsp. salt
1 Tbsp. olive oil
In a large sauce or soup pan, add olive oil. Saute garlic, celery, bell pepper, and onion over medium heat until onion is translucent. Add zucchini and cook until tender, stirring often.
Add all the other ingredients and increase heat. Bring to a boil, stirring occasionally. Lower to a simmer, cover, and cook for 45 minutes to an hour, stirring occasionally.
Also feel free to mix up the recipe. Use more fresh ingredients if you can, add a dash or two of cumin, or even add diced pumpkin in with the zucchini. Make it your own!
Serves 5, Weight Watchers PPV: 3 per serving
From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.