Pumpkin Chili

Over the holidays I tried a bunch of new recipes. I must share this one! This one has quickly become one of our very favorites.

 
Pumpkin Chili

1-2 T Avocado oil
1 chopped red onion
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 C chopped carrots
1 jalapeño, seeded and minced
5 garlic cloves, minced
2 T chili powder
1 T cumin
2 tsp oregano
1 tsp ground cinnamon
1 tsp smoked paprika
1/4 tsp crushed red pepper, optional
1 (15-ounce) can organic pumpkin purée
1 (14.5-ounce) can diced fire roasted tomatoes, undrained
6 or so cups organic vegetable broth
1 (14-ounce) can organic black beans, drained and rinsed
1 (14-ounce) can organic cannelini beans, drained and rinsed
sea salt
black pepper

Heat oil in a pan over medium heat. Add red onion, bell peppers, carrots, and jalapeño; sauté for 10-12 or until just starting to brown. Add garlic and spices and sauté for 1 minute. Add pumpkin, tomatoes, vegetable broth, and beans; bring to a boil and reduce heat to low. Simmer 30 minutes, partially covered, stirring occasionally. Season with salt and pepper; taste and adjust seasonings accordingly.  Top with your favorites. Watch out though, this chili is highly addicting and extremely filling. *wink wink*

These are our favorites: sour cream, diced avocado, green onion, sharp cheddar cheese, organic blue corn tortilla chips.


We LOVE this chili! ESPECIALLY with the WORKS. It really has become a favorite!

Enjoy!