Vegetarian Pumpkin Chili
Vegetarian Pumpkin Chili might be just the main course you are searching for. One portion of this dish contains approximately 13g of protein, 2g of fat, and a total of 243 calories. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have chili seasoning mix, condensed tomato soup, roux mix, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 9 hours.
Instructions
Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.