Pantry Pumpkin Chili

Pantry Pumpkin Chilipantry-pumpkin-chili.jpg
Make a delicious and healthy fall chili using the ingredients found at your local food pantry!

gluten-free-icon.gif Gluten Free

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Ingredients

  • 1 Tablespoon canola oil
  • 1 small onion, diced
  • 2 – 16 ounce cans beans, drained and rinsed (pinto, kidney, black, garbanzo)
  • 1 – 14.5 ounce can diced tomatoes, drained and rinsed
  • 2 – 8 ounce cans tomato sauce
  • 1 – 15 ounce can 100% pure pumpkin
  • 4 cups unsalted cooking stock (chicken, beef or vegetable) (make sure gluten free for GF version)
  • 3 Tablespoons brown sugar
  • 1 Tablespoon chili powder
  • 1 ½ Tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon

Directions

  1. In a large saucepan or stock pot on medium-high heat, sauté onion in oil for 3-5 minutes. 
  2. Add remaining ingredients and stir well.
  3. Bring to a boil, turn heat down to low and simmer for 30-40 minutes.

Serves 10

Nutrition Information
Per 1 cup
Calories:  148
Total Fat:  1.5 g
    Saturated Fat:  0 g
Sodium:  499 mg
Total Carbohydrate:  26 g
     Dietary Fiber:  7.5 g
Protein:  7 g