Pumpkin Chili

Pumpkin is the star of this belly-warming vegetarian chili that has only 96 calories per serving!

Total Time: 55 min.

Prep Time: 15 min.

Cooking Time: 40 min.

Yield: 8 servings, about 1½ cups each

Ingredients

1 tsp. olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

2 cloves garlic, finely chopped

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 Tbsp. chili powder

½ tsp. ground cumin

2 cups low-sodium organic vegetable broth

1 (14.5-oz) can diced tomatoes

1 (15-oz.) can kidney beans, drained, rinsed

½ cup pure pumpkin puree

4 cups cubed raw pumpkin (½-inch cubes)

8 Tbsp. nonfat plain Greek yogurt (optional)

2 Tbsp. chopped fresh Italian parsley (for garnish; optional)

Preparation:

1. Heat oil in large saucepan over medium-high heat.

2. Add onion, bell pepper, and carrot; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Season with salt and pepper if desired.

5. Add chili powder, cumin, broth, tomatoes, beans, and pumpkin; cook, stirring occasionally, for 15 to 20 minutes.

6. Add pumpkin; cook, stirring occasionally, for 10 to 15 minutes or until pumpkin is soft.

7. Top each serving with 1 Tbsp. yogurt and a sprinkle of parsley if desired.