Pumpkin Chili

This chili is so super easy with the convenience of dehydrated veggies and beans.  Add the pumpkin, and you have one nutrient-packed bowl!

  • 1 cup dried black beans, not reconstituted
  • 6+ cups water
  • ¼ cup dried onion, not reconstituted
  • 1 ½ teaspoons granulated garlic
  • 3 cups water
  • 3 teaspoons chicken bouillon paste, or 3 bouillon cubes
  • ¼ cup dried red and green bell peppers, not reconstituted
  • 2 12.5 oz. cans turkey, drained (Costco’s size)
  • 1 15 oz. cans pumpkin, about 1 3/4 cup
  • 1 14 oz. cans diced tomatoes, undrained
  • 2 teaspoons dried parsley
  • 4 teaspoons chili powder
  • 1 ½ teaspoons oregano
  • 2 teaspoons cumin
  • ½ teaspoon salt
Soak beans overnight in a 6+ cups of water. Drain and place in crock pot
with 3 cups water, bouillon paste, dried onion, and garlic. Cook on low for 4 hours. Add remaining ingredients and cook additional 4-5 hours.
Note: 3 cups chicken broth may be substituted for water/bouillon combination.

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