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Black Bean and Pumpkin Chili
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Enjoy this hearty, meatless chili with your choice of toppings. We enjoy Odyssey’s Greek-style yogurt.  
serves 8


1 tablespoon olive oil
1 medium yellow onion, chopped
2 stalks celery, chopped
1 medium green pepper, chopped
1 medium zucchini, chopped into large chunks
1 28-ounce can crushed tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can of refried beans
1 tablespoon lime juice
1 cup canned pumpkin          
1-1/2 teaspoons cumin
1 tablespoon chili powder
Plain Greek yogurt (optional)
Salt and freshly ground black pepper to taste

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Heat oil in a soup pot over medium-high heat.
2. Add onion, celery and green pepper and sauté for 5 minutes.
3. Add zucchini, tomatoes, black beans, refried beans, lime juice pumpkin, cumin and chili powder, bring to a boil, turn heat to low and cook for 20 to 30 minutes until vegetables are tender.
4. Season to taste. Enjoy with a dollop of yogurt!

Per serving: 165 calories, 3g fat, 1g sat fat, 28g carbohydrates, 8g protein, 487mg sodium,
9g fiber

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