Indian-Spiced Vegetarian Chili

A potpourri of spices – cardamom, coriander, turmeric, cumin, curry – and various veggies give our vegetarian chili ample Indian flavor for a mere 132 calories.

Serves: 8 Hands-on time: 15 minutes Total time: 55 minutes INGREDIENTS:

  • 2 tsp olive oil
  • 1 yellow onion, peeled and diced
  • 1 clove garlic, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp curry powder
  • 1/4 tsp sea salt
  • 1 eggplant, diced (about 2 cups)
  • 2 cups peeled and diced pumpkin
  • 2 cups cooked chickpeas (aka garbanzo beans) or BPA-free canned chickpeas, drained and rinsed well
  • 28 oz boxed diced tomatoes with juices
  • Fresh cilantro leaves for garnish, optional

INSTRUCTIONS: In a large stockpot, heat oil on medium-high. Add onion and garlic and cook, stirring, until garlic is fragrant and onion softens, about 2 minutes. Add ginger, cardamom, coriander, turmeric, cumin, curry powder and salt; reduce heat to medium-low and stir until onion is coated and very soft, about 4 minutes. Add eggplant, pumpkin and chickpeas and cook, stirring frequently, until pumpkin is softened slightly, about 5 minutes. Add tomatoes with juices and 1 cup water; stir gently and simmer until thickened, 25 to 30 minutes. Ladle into serving bowls and garnish with cilantro, if desired. Nutrients per 1 1/8-cup serving: Calories: 132, Total Fat: 3 g, Sat. Fat: 0.5 g, Carbs: 23 g, Fiber: 7 g, Sugars: 8 g, Protein: 6 g, Sodium: 102 mg, Cholesterol: 0 mgTIP: When shopping for pumpkin, avoid the standard field variety made famous by Halloween. Instead, look for smaller Cinderella, Baby Bear, Long Island Cheese and Sugar Pie pumpkins for this Indian-inspired recipe.