Pumpkin Chili

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Saladmaster Healthy Solutions 316 Ti Cookware: Vegan Pumpkin Chili
Makes: 
8 servings
Utensil: 
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
7" Santoku Knife
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Contributed By: 
Regina Weiland
Owner of personal chef service, the Passionate Vegan, providing delicious meals that even meat-lovers cannot detect are vegan
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Ingredients

Recipe Description: 

This Pumpkin Chili is a blue ribbon winner from the Texas Chili Cook-Off! A little bit sweet, a little bit spicy, and sure to please your family. 

1
onion, processed, use Cone #3
1
red bell pepper, diced
5
cloves garlic, shredded, use Cone #1
11⁄2
cups
unsweetened coconut milk
(350
mL)
3
cups
fire roasted tomatoes, diced
(738
g)
11⁄2
cups
cooked pumpkin, pureed
(369
g)
6
ounces
tomato paste
(170
g)
Directions: 
  1. Preheat electric roaster on 300°F/150°C. When several drops of water sprinkled on pan skitter and dissipate, add onions and bell peppers and sauté for 5 minutes, until tender.
  2. Add all remaining ingredients and stir until well mixed. Cover.
  3. When Vapo-Valve™ clicks, reduce temperature to 180°F/80°C and cook for 30 minutes. Serve warm.
Nutritional Information per Serving
Calories: 
199
Total Fat: 
4g
Saturated Fat: 
2g
Cholesterol: 
0mg
Sodium: 
749mg
Total Carbs: 
35g
Dietary Fiber: 
11g
Sugar: 
8g
Protein: 
9g

Directions

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