Chilly Grilled Chili

Total Prep/Cooking time: 40 minutes
Number of Servings: 6  
Serving Size: 1 cup


  • 1 small red bell pepper
  • 4 small tomatoes
  • 3 pearl onions, peeled (or 1 very small onion)
  • 2 Portobello mushrooms
  • 1 tablespoon olive oil
  • 1/2 tsp kosher salt
  • 1 tablespoon chili powder
  • 1 tsp coriander
  • 1 cup low sodium beef broth
  • 1 (15 ounce) can of pumpkin puree
  • 1 (15 ounce) can low sodium black beans
  • 1 avocado, sliced


  1. Remove the stems of the Portobello mushrooms and toss the mushroom caps, bell pepper, tomatoes and onions with olive oil to lightly coat. Place the mushroom gills-up on a hot grill with the other vegetables.
  2. Grill vegetables for 10-20 minutes, until each looks softened (mushrooms should be done first).
  3. Slice the mushrooms into bite-sized pieces and set aside.
  4. Blend tomatoes, onions, and pepper in a food processor until they are in very small chunks. (If making this chili away from a kitchen, you may finely chop the peppers, tomatoes, and onions by hand instead of using a blender or food processor.)
  5. Add the blended mixture to a pot with the salt, chili powder, coriander, broth, pumpkin, beans, and sliced mushroom. Simmer over medium heat for 10 minutes and serve with sliced avocado on top. Enjoy!