Pumpkin Walnut Chili
Whether you’re making dinner for the family or feeding a crowd, a hearty bowl of my Pumpkin Walnut Chili is sure to be a hit!
Servings: 8
Calories: 307kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic finely chopped
- 1 red bell pepper diced
- 3 cups (12 oz.) peeled and diced pumpkin or butternut squash
- 1 cup walnuts, chopped
- ½ cup bulgur
- 1 ½ tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt and pepper
- 2 cans (14.5 oz. each) diced fire-roasted tomatoes
- 1 cans (15 oz.) 100% pure pumpkin
- 2-3 cups reduced sodium vegetable broth
- 2 cans (15.5 oz each) black beans or kidney beans, drained and rinsed
Optional toppings:
- cilantro, avocado, Greek yogurt, shredded cheese
Instructions
- Heat olive oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion, pepper and cook, stirring occasionally, until softened, 4-5 minutes.
- Add the pumpkin, walnuts, and bulgur and stir to combine. Add the chili powder, cumin, oregano, 1 teaspoon salt, ½ teaspoon black pepper, tomatoes, canned pumpkin and vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook 15 minutes.
- Uncover and stir in the beans. Simmer, uncovered, another 15-20 minutes until chili thickens and pumpkin and bulgur are cooked. Serve chili in bowls with desired toppings.
Nutrition
Serving: 1 bowl | Calories: 307kcal | Carbohydrates: 40g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 731mg | Fiber: 11g | Sugar: 7g | Vitamin A: 13300IU | Vitamin C: 28.5mg | Calcium: 110mg | Iron: 4.5mg
