Minutes Prep time: 20
Minutes Total time: 60
Servings: 10
Difficulty: Intermediate
1 tablespoon vegetable oil
1 large onion, chopped
1 small bell pepper, chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon smoked paprika
1 can (6 oz each) Hunt's® Tomato Paste
1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
2 cans (15 oz each) small white beans, drained, rinsed
1 can (15 oz each) solid-pack pumpkin
1 quart vegetable stock
2 tablespoons low sodium soy sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
1 medium avocado, peeled, pitted, sliced, optional
chopped fresh cilantro, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 77 mg | 8% |
| Carbohydrate | 26 g | 9% |
| Cholesterol | 0 | |
| Total Fat | 2 g | 4% |
| Iron | 3 mg | 18% |
| Calories | 145 kcal | 7% |
| Sodium | 915 mg | 38% |
| Protein | 7 g | 14% |
| Saturated Fat | 2% | |
| Sugars | 7 g | 1% |
| Vitamin C | 18 mg | 30% |
Heat vegetable oil in a large pot over medium heat. Add onion, bell pepper and garlic to pot and cook until softened, about 5 minutes. Stir in chili powder, cumin, paprika and tomato paste and cook until spices are fragrant, 2 to 3 minutes.
Stir in undrained tomatoes, beans, pumpkin, vegetable stock, soy sauce, salt, and pepper; bring to a boil. Stir in Gardein® Plant-Based Ground Be'f, reduce heat to medium-low and simmer, covered, 30 minutes, stirring occasionally.
Serve plant-based pumpkin chili with avocado and chopped cilantro, if desired.
Plant-Based Pumpkin Chili
