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Chili with black beans and pumpkin

ingredients

servings

4

Black beans

120 oz

Soya bites

50 oz

Pumpkin

2 slices

Friggitello peppers

4 unit

Tomato pulp

400 oz

Onion

1 unit

Garlic

1 wedge

Extra virgin olive oil

2 spoons

Oregano

1 teaspoon

Chili powder

to taste

Sweet paprika

to taste

Cumin

to taste

Salt

1 pinch

Pepper

to taste

second courses from world

Chili with black beans and pumpkin

Chili with black beans and pumpkin

vegan high in fiber source of C vitamins high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chili with black beans and pumpkin

A vegetarian version of the chili: rich in protein, but creamy and light thanks to the pumpkin.

Chili with black beans and pumpkin step 1

step 1

Finely chop the onion and garlic, cut the peppers into cubes. Put the vegetables in a large pot, then add the soy granules, the oil and about 1 cup of water. Cook everything on medium heat until the water has reabsorbed.

Chili with black beans and pumpkin step 2

step 2

Meanwhile, cut the pumpkin into cubes, then add it to the other ingredients along with the beans, spices and oregano. Salt and pepper rule.

Chili with black beans and pumpkin step 3

step 3

Leave it to flavor a few moments then add the tomato pulp and water. Cook the chili on a low flame, calculating 1 hour from the boil.

Chili with black beans and pumpkin step 4

step 4

Serve hot, perhaps supplementing with a spoonful of soy yogurt and a few chives (optional).

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