Hearty Pumpkin Vegetarian Chili

This article also appears in the Examiner.com here

Football season is synonymous with some notoriously calorie-laden treats like pizza, wings and nacho platters.  While these foods may taste great, they are guaranteed to leave you feeling weighed down and stuffed. The following recipe is just as satisfying as a traditional bowl of chili, but with a fraction of the calories. Vegetarians rejoice! This is a meal you can feel great about at next Sunday’s football party.  

Pumpkin puree is the big star here, lending a slightly sweet flavor and decadent texture to the dish with minimal calories and a big boost of fiber.  Pumpkin is a nutritional powerhouse, boasting low levels of saturated fat, cholesterol and sodium. It is also a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus as well as dietary fiber, Vitamins A and C, Riboflavin, Potassium, Copper and Manganese. This delicious, healthy recipe will instantly become a fan favorite, and you’ll be enjoying the season’s favorite stew straight through autumn and winter.

Hearty Pumpkin Chili (heavily adapted from neverhomemaker.com)

Ingredients

1 TBS olive oil

2 cloves minced garlic

1 can of kidney beans (not drained)

1 can of petite diced tomatoes (not drained)

1 cup plain pumpkin puree

1 cup frozen corn kernels

1 tsp cayenne pepper

1 tsp smoked paprika

1 TBS garlic powder

2 TBS cumin

Sea salt and freshly ground black pepper to taste

Hot sauce (optional)

Method

In a large saucepan, sautee the garlic in the olive oil until fragrant. Add the remaining ingredients, stir to combine and bring to a boil. Turn the heat to low, cover and simmer for about 30 minutes.

This is delicious served with a sprinkle of cheddar cheese, avocado cubes, cornbread, and a pumpkin beer of course!  Go Giants!