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Feeling like Fall… Delicious Pumpkin Chili

Serves: 8-12

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As the nights get cooler, we start thinking of cold weather comfort foods. Chili always pops into my mind. This chili adds the always popular pumpkin flare. It can even be served in a pumpkin bowl!!

Ingredients

2 tbsps olive oil
1½ c chopped red onion
1 red bell pepper, seeded & chopped
1 green pepper, seeded & chopped
1 c chopped carrots
1 jalapeño, seeded & minced
5 garlic cloves, minced
2 tbsps chili powder
1 tbsp cumin
1 tsp oregano
1 tsp ground cinnamon
½ tsp crushed red pepper (optional)
1 (15 oz) can pumpkin puree
1 (14.5 oz) can diced tomatoes w/liquid
3 cups vegetable broth
1 (14 oz) can black beans, drained & rinsed
1 (14 oz) can Cannellini beans, drained & rinsed
1 tsp sea salt
½ tsp black pepper

Directions

Heat olive oil in a Dutch oven over medium heat. Add red onion, peppers carrots, and jalapeño. Sauté for 10 to 12 minutes 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.

Variations

Cubed cooked chicken or browned ground turkey can be added.

OPTIONAL TOPPINGS
Chopped scallions, Sour Cream, Shredded Cheddar, Fresh Cilantro

Pumpkin Chili in a Pumpkin Bowl

This recipe was featured in Aging Tree Illustrated published September 30, 2017

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