Fructose Free Moroccan Cinnamon-Spice Pumpkin & Black Bean Chili
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 large red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 ½ tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (15 oz) pumpkin purée
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 tbsp maple syrup
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!