Low Sodium Vegetarian Chili
This healthy vegetarian chili with pumpkin and add some of your favorite spices. With 1 ½ cups of Chili there is 508.8 mg of sodium.
Ingredients
3 chopped white onions
1/12 cups of chopped carrots
3 minced cloves of garlic
3 cups of diced pumpkin or butternut squash
4 cups of low sodium vegetable broth
4 (15oz) cans of low sodium bean (pinto, black or red)
2 teaspoons of Chili powder
1 teaspoon cumin
1 teaspoon turmeric
Garnish is your choice of parsley, Cilantro or spring Onions
Directions
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.
Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, and turmeric.
Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.
Serve with a little fresh parsley or cilantro or spring onions
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