Large Batch Pumpkin Bean Chili
Large Batch Pumpkin Bean Chili
8-10
This recipes calls to make a bulk batch of chili which is perfect for meal prep with enough leftovers to save for the following week, or sharing with family and friends.
Ingredients
- olive oil, 2 tbsp
- white onion, ½ large roughly chopped
- garlic, 3–4 cloves roughly chopped
- fresh ginger, 1 tbsp grated
- sweet potato, 1 chopped into small cubes
- pumpkin puree, 3/4 cup - 1 cup
- tomato paste, 1/2 small can (3 oz)
- chili powder, 2 tbsp
- cinnamon, 1 tsp
- dried rosemary, 1 tsp
- salt & pepper, to taste
- tri blend beans (kidney, black, pinto), 2 cans drained rinsed
Sprouts brand, recommended or choose 1 can kidney, 1 can pinto - black beans, 1 can drained rinsed
- broth, 3–4 cups
- bay leaf, 1
- frozen spinach, 2 cups
- optional garnish: greek yogurt & fresh cilantro
Directions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger, sauté until fragrant.
Add sweet potato and cook 5 minutes stirring often until soft.
- Stir in pumpkin, tomato paste, chili powder, cinnamon, rosemary, salt, and pepper.
- Add beans, broth, and bay leaf, bring to a simmer.
Cover and cook 25–30 minutes, until sweet potato is tender. Taste test and adjust seasonings (more heat, sweet, salt…)
- Stir in frozen spinach and cook 5 minutes more.
- Remove bay leaf before serving.
- Serve with a dollop of yogurt and fresh cilantro.