Indian Spiced Vegetarian Chili

Source: cleaneatingmag.com
Course: Dinner
Preperation time: 15min
Cooking Time: 40min
Serves: 8

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Fresh Garlic Clove, Minced 0 0 0 0 0 0 1 1
2 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 3 3 30 30
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 Teaspoon Cumin 0 0 0 0 0 0 1 1
1/2 Teaspoon Cardamom Seeds, Ground 0 0 0 0 0 0 0 0
2 Teaspoon(s) Curry Powder 0 0 0 0 0 0 2 2
1 Teaspoon Coriander 0 0 0 0 0 0 0 0
1 Teaspoon Turmeric 0 0 0 0 0 0 1 1
2 cup(s) Pumpkin Puree 1 1 4 4 0 0 16 16
1/2 Teaspoon Ground Ginger 0 0 0 0 0 0 0 0
1 Large Eggplant, Diced 1 1 4 4 0 0 17 17
1 Medium Yellow Onion, Diced 0 0 1 1 1 1 18 18
1 28 ounce Box Diced Tomatoe(s), Diced With Juices 1 1 6 6 0 0 26 26
Total: Approximate Nutrition Info, Per Serving: 3 16 5 112
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Instructions

  1. 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. 
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