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20 Minute Freezable Pumpkin Chili
Source
Prep Time25 min |
Cook Time20 min |
Total Time45 min |
Ingredients
2 | tablespoons | olive oil |
2 | large | onions diced |
3 | large | carrots diced |
4 | garlic cloves minced | |
1 | (15 oz) can | pumpkin puree |
1 | (28 oz) can | diced tomatoes (do not drain) |
4 | cups | (1 carton) vegetable stock/broth (Note: add more if chili gets too thick) |
1 | can | (15 oz) black beans drained and rinsed |
1 | can | (15 oz) pinto beans drained and rinsed |
1 | can | (15 oz) garbanzo beans drained and rinsed |
1⁄2 | cup | dried lentils (any kind; rinse first) or another can of beans, (your choice) |
2 | tablespoons | tomato paste |
1 | bay leaf | |
2 | tablespoons | chili powder |
1 | tablespoon | ground cumin |
1⁄2 | teaspoon | crushed red pepper flakes |
1⁄2 | teaspoon | dried oregano |
1⁄2 | teaspoon | paprika |
1⁄2 | teaspoon | onion powder |
1⁄2 | teaspoon | garlic powder |
1-2 | teaspoons | sea salt (to taste; start with least amount) |
1⁄2-1 | teaspoon | black pepper (to taste; start with least amount) |
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