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Pumpkin Chili
By Serves 6

Pumpkin is incredibly rich in vital anti-oxidants and vitamins. This humble backyard vegetable is very low in calories, yet a good source of vitamin A and flavonoid poly-phenolic antioxidants like leutin, xanthins, and carotenes.

Prep Time: 20m
Cook Time: 30m

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  1. 2 tbsp vegetable oil
  2. ½ cup red onion, chopped
  3. 1 cup green pepper, chopped
  4. 1 clove garlic
  5. 3 cups pumpkin, raw fresh cubbed and peeled
  6. 1 tbsp chili powder
  7. 1 tsp cumin
  8. 1 tsp cinnamon
  9. ½ tsp nutmeg
  10. 2 (14 oz.) can canned diced tomatoes, undrained
  11. 2 (14oz) can canned tomato sauce
  12. 1 (15oz) can vegetable stock
  13. 1 (15oz) can canned black beans, drained
  14. 1 cup whole kernel corn

You may also need:

Fork, Spoon

Step 1:

In a large sauce pan heat oil over medium high heat. Add onions,green pepper and garlic. Saute until soft and fragrant.

Step 2:

Add the cubed pumpkin and saute 4-5 minutes. Add seasonings and continue sauteing for 1 minute or until spices become fragrant.

Big Dave from SLN says:
Sometimes I replace the vegetable stock with tomato juice to really give it a burst of tomato flavor!
1 note here

Step 3:

Add in the tomatoes with juice, tomato sauce, vegetable stock, beans, and corn. Reduce the heat to low. Cover and cook, stirring occasionally for 30 minutes, or until pumpkin is fork tender.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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