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Pumpkin Chili - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 1 1/2 cups dice Bell Pepper, Red
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 4 cups Vegetable Broth/Stock
  • 2 cups Pumpkin, Canned
  • 30 ounces drain and rinse Black Beans, Canned
  • 14 ounces Diced Tomatoes, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 294 Calories
  • 2g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1863mg Sodium
  • 53g Total Carb
  • 13g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients into large pot.
  2. Bring to a simmer.
  3. Reduce heat and cook for 20-30 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Add chili to saucepan and bring to a simmer.
  3. Reduce heat and cook for 20-30 minutes.

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