Vegetarian Pumpkin Chili – a delicious recipe with black beans, cold water, lentils, dry roux mix, green bell pepper, tomato soup. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
2
Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
3
Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.
228
kcal
Calories
1
g
Fat
45
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 pound dry black beans, cold water, or as needed, 1/2 cup lentils, 2 tablespoons dry roux mix, and more.
Yes, Vegetarian Pumpkin Chili falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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