Fall Pumpkin Chili

Made with 100% plant-based Textured Hemp Protein, fresh vegetables, and a complex array of spices, this healthy chili recipe is pure magic. Take out this recipe for game day!

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Level: Easy

INGREDIENTS

• 2 TB Olive Oil
• 1 onion, diced
• 7 cloves garlic, chopped
• 1 tsp sugar
• 1 TB chili powder
• 1 TB ground cumin
• 1 tsp pumpkin pie spice
• 2 tsp oregano
• 2 tsp ground coriander
• 6 oz Nepra's Dry THP®
• 3 TB tomato paste
• 2 green + 1 orange/yellow bell pepper, seeded and chopped
• 29 oz fire-roasted tomatoes, with juices
• 3 cups Vegetable broth
• 28 oz black beans, from can, rinsed and drained
• ½ cup pure pumpkin puree
• kosher salt and freshly ground black pepper

INSTRUCTIONS

1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
2. Add bell peppers, fire-roasted tomatoes with juices, and broth. add tomato paste and stir for 30 seconds. Scrape the bottom of the pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through.
3. Add THP to the pot and sprinkle 1 tsp salt over it; cook/stir to break it up into small pieces.
4. When THP has fully absorbed the liquid, remove it from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.