Pumpkin Spiced Chili Recipe

Healthy Recipes from Martine, Certified Nutrition Consultant


Here is a recipe for one of my favorite dishes that serves as a great base for any leftover ingredients. (Hello, shredded turkey leg…) Packed with seasonal produce and fiber-rich ingredients, it's a great counterbalance to a joyously abundant Turkey Day indulgence. Click here to download a PDF version of the recipe!


Ingredients


1 Tablespoon chili powder

1 teaspoon cinnamon

2 teaspoons kosher salt

½ teaspoon ground nutmeg

1 Tablespoon olive oil

1 medium onion, diced

1 Tablespoon fresh ginger, finely minced

2 garlic cloves, minced

2 medium carrots, diced into ½ inch pieces

4 large portobello mushrooms, stemmed, wiped clean and cubed

2 cups frozen corn

1 28-ounce can of fire roasted tomatoes

1 15-ounce container or pureed pumpkin

1 15-ounce container of black beans, drained and rinsed

2 cups unsalted vegetable stock


Instructions

  1. In a small bowl, combine the chili powder, cinnamon, salt and nutmeg. Set aside.

  2. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion, and cook for 3-4 minutes until translucent. Add the garlic and ginger, and continue to cook for a minute.

  3. Add the carrots and mushrooms and continue to cook until the carrots start to soften and brown and the mushrooms release some of their liquid, stirring occasionally for about 5-6 minutes. Add the seasoning mix and stir to evenly coat.

  4. Add the corn, tomatoes, pumpkin, beans and stock and mix well.

  5. Cover, reduce heat to medium-low, and simmer for approximately 45-50 minutes stirring occasionally.

  6. Serve warm with any toppings of your choice including shredded cheese, cilantro, sliced green onions, sour cream, etc.

Enjoy and happy Thanksgiving!


Pumpkin Spiced Chili Recipe
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For questions please email Martine at martinel@wearepcc.com.

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