Hearty Pumpkin Chili
This hearty and delicious soup features all the comforts of fall. Lots of non-perishable pantry ingredients make this a meal that's easy to keep on hand and whip up when you need to take off the chill of the season.
½ tsp olive oil
1 large onionpeeled and chopped
2 cloves garlicminced
2 yellow bell peppers seeded, cored and chopped
28 oz can of diced tomatoes
15 oz can of pinto beansrinsed and drained
15 oz can of red beansrinsed and drained
15 oz can of garbanzo beansrinsed and drained
15 oz can of pumpkin pureedo not use pumpkin pie filling
2 cups vegetable broth
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
1 tsp salt
½ tsp cinnamon
Dash of cayenne pepperadd more if you like your chili spicy
Toppings:
cilantro
avocado slices
plain Greek yogurt
crushed tortilla chips
1
In a big pot, heat up the olive oil. Sauté the onion and garlic until translucent, about 5 minutes.
2
Add in the bell peppers and cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, broth and spices. Stir until combined.
3
Bring to a slight boil, turn down heat, and cover. Let simmer about 15-20 Minutes. Turn off heat and portion out into your favorite bowls. Add toppings and dig in!
Ingredients
½ tsp olive oil
1 large onionpeeled and chopped
2 cloves garlicminced
2 yellow bell peppers seeded, cored and chopped
28 oz can of diced tomatoes
15 oz can of pinto beansrinsed and drained
15 oz can of red beansrinsed and drained
15 oz can of garbanzo beansrinsed and drained
15 oz can of pumpkin pureedo not use pumpkin pie filling
2 cups vegetable broth
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
1 tsp salt
½ tsp cinnamon
Dash of cayenne pepperadd more if you like your chili spicy
Toppings:
cilantro
avocado slices
plain Greek yogurt
crushed tortilla chips
