Pumpkin Chili
Ingredients
The chili
-
½
large
onion, diced
-
1
large
red bell pepper, diced
-
½
large
zucchini, diced
-
2
cloves
garlic, minced
-
1
can
great northern/kidney beans (rinsed/drained)
-
1
can
fire roasted tomatoes in juice (not drained)
-
⅓
cup
canned pumpkin
-
1
heaping tsp
pumpkin pie spice
-
¼
tsp
cinnamon
-
2½
tsp
chili powder
-
1
tsp
smoked paprika
-
1
tsp
salt
-
1
tbsp
maple syrup
The cornbread muffins
-
½
cup
white whole wheat flour
-
¼
cup
whole grain cornmeal
-
2
tbsp
whole grain cornmeal
-
¼
tsp
baking soda
-
½
tsp
baking powder
-
½
tsp
pumpkin pie spice
-
⅛
tsp
salt
-
1
tbsp
ground flaxseed
-
3
tbsp
water (or 1 egg)
-
½
cup
canned pumpkin
-
3
tbsp
sugar
-
2
tbsp
applesauce
-
¼
tsp
vanilla extract
Instructions
- Sauté onion, red bell pepper, and zucchini in oil for 5-7 minutes.
- Add minced garlic and sauté for a couple more minutes.
- Stir in drained beans, fire roasted tomatoes, and pumpkin.
- Add spices and maple syrup, then bring to a low boil.
- Reduce heat to low and simmer, covered, for about 30 minutes.
- For the muffins, preheat oven to 425°F and spray muffin tin with cooking spray.
- Prepare the flax egg by mixing ground flaxseed with warm water and set aside.
- In a bowl, mix flour, cornmeal, baking soda, baking powder, pumpkin pie spice, and salt.
- In another bowl, combine pumpkin, sugar, applesauce, vanilla, and flax egg.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fill muffin tins with batter and sprinkle with sugar.
- Bake muffins for about 12 minutes.
Nutrition Facts (estimated)
Servings
3
Calories
300
Total fat
5g
Total carbohydrates
55g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
You might also like