Meatless Chili

Tina Butt

  • 1 15 oz can dark kidney beans
  • 1 15 oz can black beans
  • 1 15 oz can cannellini beans
  • 1-2 Cup vegetable broth (this depends on how thick you like your chili. Start with 1 cup and add more as you like)
  • 2 can tomato-diced do not drain
  • 1 can tomato sauce
  • 1 15 oz can canned pumpkin puree
  • 1 chopped green pepper
  • 2 chopped carrots
  • 2 tsp chili powder (you can add more for spice)
  • 2 tsp ground cumin (you can add more for flavor)
  • Pepper
  • ½ chopped Onion
  • Minced Garlic- approx 1 tsp
  • Avocado
  1. In a large pan add olive oil then sauté the garlic, onion, green pepper & carrots until cooked through
  2. Then add the can of tomatoes sauté until mixed and heated through
  3. Now, add the vegetable broth, tomato sauce, Pumpkin puree, chili powder, cumin, pepper for taste
  4. Then add in the beans
  5. Mix well
  6. Place lid on pan and simmer for approx 30 minutes
  7. Serve in a bowl topped with ¼ avocado sliced

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