Indian-Spiced Vegetarian Chili (with Pumpkin)

I found this recipe in Clean Eating a few years back and have to share!  I love fall vegetables especially pumpkin! (serves 8)

Cardamom, coriander, turmeric, cumin, curry, and various veggies give this chili the best Indian flavour for only 132 calories.

What You’ll Need:

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)1/2 cup milk

2 cups peeled and diced pumpkin

2 cups cooked chickpeas (aka garbanzo beans) or canned chickpeas, drained and rinsed well

28 oz diced tomatoes with juices

fresh cilantro leaves for garnish, optional

How You’ll Make It:

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.