Pumpkin Chili with Wild Rice & Kale
Servings: 4 servings
Calories: 550kcal
Ingredients
- 2 cups vegetable stock
- 1½ cups gluten-free wild rice
- 2 tablespoons olive oil
- 1 onion , diced
- 1 tablespoon minced garlic
- 16 ounces whole white mushrooms , stems removed and chopped into large chunks
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can beans of choice , drained and rinsed
- 5 pinches kosher or fine sea salt (more to taste)
- 1 tablespoon tomato paste
- 1 (16-ounce) can pure pumpkin
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cinnamon
- 5-6 stalks kale
- Pumpkin seeds , for garnish
Instructions
- Boil the rice in the vegetable stock, lower the heat, cover and simmer until all the broth is absorbed or according to package instructions.
- In a medium soup pot over medium heat, add olive oil and sauté onion until it starts to turn translucent. Add the garlic and stir together.
- Add the mushrooms, tomatoes, beans, salt, and tomato paste. Stir to combine and let the flavors cook together for a few minutes.
- Turn the heat down just a bit and add the pumpkin and the rest of the spices. Stir to combine and let the chili simmer until you’re ready to serve.
- In a large pot, bring water to a boil. Turn the heat off, add the kale, and boil for 2 minutes. Rinse with cold water.
- Serve the rice in bowls, topped with the chili, kale, and pumpkin seeds.
Nutrition
Calories: 550kcal | Carbohydrates: 98g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Sodium: 1197mg | Potassium: 1410mg | Fiber: 21g | Sugar: 13g | Vitamin A: 19105IU | Vitamin C: 15mg | Calcium: 185mg | Iron: 7.9mg