Description
Loaded with protein, fibre, and plenty of flavour, this vegetarian pumpkin chili adds a touch of Mexican flair to an otherwise earthy and warming dish.
Ingredients
Scale
- 1 1/2 cup mixed frozen vegetables (corn, peas, carrots, green beans)
- 1 Tbsp. coconut oil
- 1 15 oz. can of pumpkin puree
- 1 15 oz. can of kidney beans, rinsed (can also use pinto or black beans)
- 1 tsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 6 egg whites (or 3/4 cup liquid egg whites)
- large handful of spinach
- salsa
- avocado
- shredded cheese
Instructions
- Defrost frozen veggies.
- Over medium heat, saute the your veggies in coconut oil for 2-3 minutes, until soft. Add pumpkin puree, beans, and spices, mixing until fully combined. Cover and let cook for 2 minutes.
- Pour egg whites over the pumpkin mixture, incorporating slightly. Toss in a handful of spinach, cover, and let cook for an additional 3 minutes.
- When egg whites begin to set and spinach has wilted, stir entire mixture to combine evenly, letting cook a few more minutes. Transfer to a bowl, top with a dollop of salsa, sliced/mashed avocado, shredded cheese, and enjoy!
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 4
Keywords: gluten-free, pumpkin, pumpkin chili, vegetarian, vegetarian chili