Pumpkin Chili

This is a great recipe, just in time for fall.   Full of flavor, it’s sure to please! The original recipe called for 1 can of pumpkin, but the chili wasn’t as thick as we like, so we added more pumpkin. We served the chili with honey wheat soft baked pretzels on the side.

Ingredients:

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 sweet yellow bell pepper, chopped
  • 1 large zucchini, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 to 2 cans (15 oz) pumpkin
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 3 cups vegetable broth
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1/2 tsp salt

Directions:

  1. In a large pot or dutch oven, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic; cook and stir until tender.
  2. Stir in the remaining ingredients, except for black beans. (Add additional pumpkin if you like a thicker chili) Cover and cook over low heat for 30 minutes.
  3. Add black beans and cook for 10 minutes, then serve.

 

 

 

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