Halloween is just around the corner and you know what that means…lots of pumpkins! 🎃
The other day, I was scavenging through my pantry and fridge looking for some inspiration for my next meal, and I came across a can of pumpkin puree. With a little bit of creativity, I came up with this super simple and flavourful one-pot 𝐯𝐞𝐠𝐚𝐧 𝐩𝐮𝐦𝐩𝐤𝐢𝐧 𝐜𝐡𝐢𝐥𝐥𝐢!😋 This recipe uses many pantry staples and is completely customizable based on what you have on hand.
★ 1 yellow onion, chopped
★ 3 garlic cloves, minced
★ 1.5 Tbsp olive oil
★ 1 tsp paprika
★ 1/2 tsp ground cinnamon
★ 1 tsp garlic powder
★ 1 tsp sea salt
★ 1/2 tsp black pepper
★ 3 tsp cumin
★ 2 tsp chili powder
★ 2.5 cups vegetable broth (I used Better than Bouillon dissolved in hot water)
★ 3 Roma tomatoes, chopped or approx. 14 oz canned diced tomatoes
★ 1 (15 oz) can pumpkin puree
★ 1 (19 oz) can chickpeas
★ 1 (19 oz) can kidney beans or any bean of your choice!
1️⃣ Heat the olive oil over medium heat in a large pot. Add the onion and cook until softened.
2️⃣ Add the garlic, salt, pepper, cumin, paprika, chili powder, and garlic powder. Stir and cook for 1 minute. Add the remaining ingredients.
3️⃣ Place the lid on top, reduce heat to medium-low, and cook for 30-40 minutes, stirring occasionally.
4️⃣ Serve with some roasted pumpkin seeds, chopped cilantro, dried herbs, chopped red onion, and/or sliced avocado for some extra flavour. Enjoy!❣️
✨PUMPKIN NUTRITION: Did you know that pumpkin contains more fibre than kale, and is full of iron and heart-healthy magnesium? Pumpkin is also rich in vitamin A, vitamin C, several B-complex vitamins, and more!