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Hearty Fall Pumpkin Chili

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

As Fall kicks into gear I take dig up this recipe and head for the grocery store and grab all the ingredients needed to make a delicious and healthful meal packed with all the macro and micro nutrients you need in a complete meal. All that's left is to grab a blanket and play your favorite show or movie.

 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 Celtic sea 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 bowl. Add toppings and dig in!

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