Total Prep/Cooking time: 40 minutes
Number of Servings: 6
Serving Size: 1 cup
Ingredients
- 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
Directions
- 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.
- Grill vegetables for 10-20 minutes, until each looks softened (mushrooms should be done first).
- Slice the mushrooms into bite-sized pieces and set aside.
- 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.)
- 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!
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