Name: Curried Pumpkin & Chickpea Chili
Prep time: 15 s
Cook time: 40 s
Total time: 55 s
Yield: 12
Ingredients: 2 tablespoons canola oil; 1 cup chopped white onion; 1 tablespoon chopped garlic; 1 teaspoon salt; 1 tablespoon garam masala or curry powder; 1/2 teaspoon ground ginger; 2 cups vegetable stock; 1 can (14 ounces) diced tomatoes; 1 can (15 ounces) white beansdrained; 1 can (15 ounces) chickpeasdrained; 1 bag (10 ounces) frozen diced butternut squash; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; Optional garnishes: naan or pita chipsthick yogurtchopped cucumber

KEY INGREDIENTS

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

INGREDIENTS

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2 tablespoons canola oil
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1 cup chopped white onion
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1 tablespoon chopped garlic
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1 teaspoon salt
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1 tablespoon garam masala or curry powder
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1/2 teaspoon ground ginger
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2 cups vegetable stock
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1 can (14 ounces) diced tomatoes
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1 can (15 ounces) white beans, drained
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1 can (15 ounces) chickpeas, drained
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1 bag (10 ounces) frozen diced butternut squash
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1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
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Optional garnishes: naan or pita chips, thick yogurt, chopped cucumber

MAKE IT

Step 1

Heat oil in a large stockpot over medium heat. Sauté onion and garlic until fragrant and translucent, then add salt, garam masala and ginger. Stir and cook 2-3 minutes; add stock. Bring to a low simmer, then add tomatoes, beans, chickpeas, butternut squash and pumpkin. Stir to combine and bring to a simmer. Stirring occasionally, cook 30-40 minutes. Serve with optional garnishes.