Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Prep Time
20 mins
Total Time
45 mins
Serves
Serves 4

Ingredients

1
canola oil
15
2
small onions, diced
0
4
peeled, diced pumpkin
1
2
garlic, minced
0
1
jalapeño pepper, seeded and finely chopped
0
4
chili powder
20
1
Ground Cumin
15
1/4
ground black pepper
1
1
No Salt Added Diced Tomatoes
796
1
Chicken Broth - 35% Less Sodium
250
1
red wine vinegar
15
1
Six Bean Blend, drained and rinsed
540
1
unsweetened cocoa powder
15

Method

Step 1
Heat the oil in a large saucepan over medium-high heat. Stir in the onions and pumpkin, cooking until lightly browned, about 6 min. Stir in the garlic, jalapeño and spices, cooking until fragrant, 1 to 2 min.
Step 2
Add the tomatoes, broth and vinegar. Bring to a simmer. Cook until the pumpkin is tender but not mushy, about 15 min. Stir in the beans and cocoa powder, simmering gently another 2 to 3 min. until the beans are heated through.
Step 3
Taste chili and adjust seasonings, if desired. Let stand a few minutes before serving.

Tips

Use 2 jalapeños for added spiciness. How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
250
Fat:
5 g
Carbs:
40 g
Fibre:
8 g
Protein:
10 g
Sodium:
420 mg