Vegetarian Pumpkin Veggie Chili Soup in Clay

Chili Pumpkin Veggie Soup in Clay

This modified vegetarian chili soup with pumpkin was surprisingly good! There is no sugar added; only the sweetness from the pumpkin. It only takes 10 minutes to prepare, and an hour to cook this amazing chili soup for dinner!

  • 1 tablespoon olive oil
  • 1 medium yellow onion -diced
  • 1 pound 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper* -optional
  • 1 1/2 cups beef broth
  • 2 cups petite diced tomatoes
  • 2 cups cooked red kidney beans, drained and rinsed
  • 1 cup tomato sauce
  • 1 cup chopped Pumpkin
  • 1 cup chopped celery

1. Add the olive oil to a saucepan over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pan. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Transfer to your clay pot.
3. Add the rest of the ingredients in your clay pot.
4. Set to cook for 1 hour on fast or 1.5 hours on stew setting.

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