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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
- In a large pan add olive oil then sauté the garlic, onion, green pepper & carrots until cooked through
- Then add the can of tomatoes sauté until mixed and heated through
- Now, add the vegetable broth, tomato sauce, Pumpkin puree, chili powder, cumin, pepper for taste
- Then add in the beans
- Mix well
- Place lid on pan and simmer for approx 30 minutes
- Serve in a bowl topped with ¼ avocado sliced
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