Added to shopping list. Go to shopping list.
Ingredients9 h servings 427 cals
Original recipe yields 6 servings
- Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
- Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
- Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.
Per Serving: 427 calories; 3.5 g fat; 80.1 g carbohydrates; 23.4 g protein; 1 mg cholesterol; 963 mg sodium. Full nutrition
ReviewsRead all reviews 3
Yum yum yum. Served over Farfalle pasta. Didn’t have the green pepper. Still very good. Didn’t soak beans overnight just boiled them for 1/2 hour first. Used approximately 2 cups pumpkin purée f...