Vegetarian Pumpkin Spinach Chili

Ingredients and Weight:

• Pumpkin puree: 16 ounces
• Spinach, chopped: 8 ounces
• Onion, chopped: 1 onion
• Green bell pepper, chopped: 1/2 bell pepper
• Red bell pepper, chopped: 1/2 bell pepper
• Black beans, canned and drained: 15 ounces
• Kidney beans, canned and drained: 15 ounces
• Vegetable broth: 32 ounces
• Tomato paste: 3 tablespoons
• Chili powder: 2 teaspoons
• Cumin: 1 teaspoon
• Cayenne pepper: 1/4 teaspoon
• Salt and black pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, green bell pepper, and red bell pepper and sauté until softened, about 5 minutes.
3. Stir in the pumpkin puree, tomato paste, chili powder, cumin, and cayenne pepper. Cook for 2 minutes, stirring occasionally.
4. Add the black beans, kidney beans, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until slightly thickened.
5. Stir in the spinach and cook for 2-3 minutes, or until wilted.

Nutritional Information:

• Calories: 200 per serving
• Protein: 10 grams
• Carbohydrates: 35 grams
• Fiber: 10 grams
• Fat: 10 grams

Dish Characteristics:

• Comforting and flavorful
• Packed with vegetables and beans
• Perfect for a chilly day or a quick weeknight meal

User Comments:

• "This chili is delicious! It's so hearty and satisfying, even though it's vegetarian."
• "I love that this chili is so easy to make. I can whip it up in less than 30 minutes."
• "The pumpkin adds a nice sweetness to the chili, and the spinach makes it really healthy."

Special Precautions and Tips:

• If you can't find pumpkin puree, you can substitute 1 cup of canned pumpkin.
• Feel free to add additional vegetables to the chili, such as corn, carrots, or celery.
• Serve the chili with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.