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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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I got this out of a magazine (BH&G??) a few years back, have made a few small changes, and now make huge batches of this to eat, freeze, and give away several times a year. I'm to the point where I quadruple the recipe instead of doubling it now. lol. I hope you enjoy! Ingredients:
2 (15 ounce) cans black beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 (16 ounce) can pumpkin puree |
1/2 cup red onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
4 cups vegetable broth or 4 cups chicken broth |
1 tablespoon ground cumin |
1 teaspoon chili powder |
1 teaspoon kosher salt |
Directions:
1. Place oil, onion, garlic, and seasonings into a large pot.
2. Cook on low-medium heat until onion and garlic brown.
3. Add the beans, tomatoes, broth, and pumpkin to the pot. Puree with a hand blender (you can also do this before adding to the pot in a stand-up blender).
4. Simmer uncovered until thick, about 45 minutes.
5. You can add baked pumpkin seeds as a garnish. I usually add a dollop of FF plain yogurt and a sprinkle of shredded cheese.
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