Pumpkin Veggie Chili
This is a great Fall comfort food recipe that you can make in your crock-pot. It's healthy, filling, & so good!! I adapted it from a Hungry Girl recipe & this has been a go-to for me each year. It's amazing topped with some low-fat cheese or greek yogurt. Freezes well too!!
3 Pictures
Ingredients
- 1 can (425g) pumpkin puree (NOT pumpkin pie mix)
- 1 extra large can (794g) crushed tomatoes (no salt added if available)
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp pumpkin pie spice
- 1 tbsp ground red pepper
- 1 tbsp chili powder
- 1/4 tsp sea salt
- 1 bag (340g) frozen shelled edamame
- 1 medium yellow onion (about 340g)
- 1 medium green bell pepper (about 126g)
- 1 medium zucchini (about 190g)
- 1-1/4c white mushrooms (about 170g)
- 1 can (425g) reduced sodium black beans
- *optional* topping of fat-free shredded mozzarella or Greek yogurt
Details
Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 240mins
Cost Average budget
Preparation
Step 1
Wash & chop the onion, zucchini, pepper, & mushrooms, then set aside.
2. Add tomatoes, pumpkin, garlic, and all the seasonings to the crock pot. Mix well.
3. Add beans and all the veggies. Stir thoroughly.
Step 2
Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Enjoy!
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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