20 Minute Freezable Pumpkin Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
- 1 bay leaf
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 2 large onions diced
- 4 garlic cloves minced
- 3 large carrots diced
- 1 can (15 oz) black beans drained and rinsed
- 1 (15 oz) can pumpkin puree
- 1 (28 oz) can diced tomatoes (do not drain)
- 4 cups (1 carton) vegetable stock/broth (note: add more i
- 1 can (15 oz) pinto beans drained and rinsed
- 1 can (15 oz) garbanzo beans drained and rinsed
- 1/2 cup dried lentils (any kind rinse first) or another can of beans (your choice)
- 1-2 teaspoons sea salt (to taste start with least amount)
- 1/2-1 teaspoon black pepper (to taste start with least amount)
- Carbohydrate 4.18643755279615 g
- Cholesterol 0 mg
- Fat 0.936489740265109 g
- Fiber 1.20381822711989 g
- Protein 0.675543958577713 g
- Saturated Fat 0.13413360945952 g
- Serving Size 1 1 Serving (30g)
- Sodium 23.1645104295093 mg
- Sugar 2.98261932567627 g
- Trans Fat 0.0853359271584204 g
- Calories 25 calories
1) In a large pot or dutch oven over medium heat, saute onions, carrots, and garlic in olive oil until tender, about 4-5 minutes. Season lightly with salt and pepper as they cook.2) Add all other ingredients into the same pot with veggies. Season sparingly with salt and pepper at this point. Bring to a boil, stirring almost constantly, and then reduce to a low simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.3) Taste and adjust salt and pepper amounts. Remove the bay leaf. Serve topped with your favorite chili toppings (sour cream or plain Greek yogurt, shredded cheddar, onions, crackers, etc.).To freeze: Cook according to directions. Let fully cool. Freeze in air tight, freezable container or zip top bag.To reheat: Thaw overnight in the refrigerator and warm gently on the stove top. Or, add frozen soup to a large stock pot, add a cup or two of water or broth over the top, and warm over low to medium-low heat. Stir occasionally, making sure the bottom doesn't scorch.
