Pumpkin Chili


1/2 cup vegetable broth (or 1 tablespoon olive oil; for sautéing)

1 large onion, chopped

2 cloves garlic, minced

2 bell peppers, chopped (any color)

1 28-ounce can of diced tomatoes

1 15-ounce can black beans, drained and rinsed

1 15-ounce can pinto beans, drained and rinsed

1 15-ounce can pumpkin purée (not pumpkin pie filling!!)

2 cups vegetable broth

2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon cinnamon

dash of cayenne pepper or red pepper flakes (optional)

juice from 1 lime


Topping Options: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips



In a big pot, heat up the vegetable broth.


Sauté the onion and garlic until translucent, about 5 minutes.


Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.


Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.


Turn off heat and stir in the fresh lime juice.


Serve immediately with your favorite spices.






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