Pumpkin Chili (yes! fall is here)
- emilykitchennutrit
- Sep 30, 2017
- 2 min read
It is officially my favorite season of the year, fall! This means sweater weather, curling up with a book and a blanket with a cat on my feet, and enjoying warm heart-warming soups. This chili recipe will please meat lovers and vegetarians alike and is quick to throw together. You can either cook up a big pot for a family dinner, but this dish is also perfect for holiday pot lucks and parties. Impress everyone with your delicious pumpkin chili!
With summer coming to an end, many of us tend to consume less of the important fruits and vegetables that provide essential vitamins and minerals. Adding pumpkin to the chili not only creates amazing flavor and texture, but can also provide a great source of Vitamin A.
Fall Pumpkin Chili
Yield: about 8 (1 cup serving)
Ingredients:
1T Cooking Oil (Olive or Canola)
1 White Onion
2 Medium Carrots
1 Red Bell Pepper
3 Cloves Garlic, Minced
1 T Soy Sauce
3 T Chili Powder
1 t Cumin
1 t Oregano
2 Cups vegetable Broth
1 Can Low-Sodium Diced Tomatoes
2 Cups Pumpkin Puree
2 Cans Low-Sodium Black Beans
2 Cans Low-Sodium Pinto Beans
Topping Ideas: Avocado, Shredded Cheddar Cheese, Sour Cream, Fresh Cilantro, Crispy Tortilla Strips, Fresh Tomatoes, Hot Sauce, etc.
Directions:
Chop the onion, carrots, and bell pepper into a small dice (about 1/4 inch pieces)
In a large pot over medium heat, sautee the onion, carrots, and bell pepper in oil until they begin to soften and slightly brown. Add the minced garlic and cook for about 30 seconds.
Stir in the soy sauce, chili powder, cumin, and oregano and completely mix in the spices with the vegetables and let the flavors develop for 30 seconds-1 minute.
Add the vegetable broth, canned diced tomatoes, pumpkin puree, and beans. Stir well to incorporate all the flavors. Cover with a lid, cook over low heat for 20-30 minutes, and stir occasionally to keep the bottom for overcooking.
Serve with your favorite variety of toppings . . . and most importantly ENJOY!
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