Recipe: Pumpkin Chili

After a day out on the snow, it’s nice to grab something out of the freezer, heat, garnish, and scarf down! + We think this Pumpkin Chili does just that!!

What You’ll Need:
1 medium yellow onion
1 large carrot
1 red bell pepper
1 1/2 teaspoons olive oil
3 cloves minced garlic
1/2 jalapeno, minced
2 teaspoons tamari
2 tablespoons mild chili powder
1/2 tsp dried oregano
1 tsp ground cumin
1 can 14.5 oz diced tomatoes
2 cups veggie broth
1 3/4 cups pureed pumpkin unsweetened
3 cups cooks beans, we used black and pint
1 tbsp lime juice

Toppings: cilantro, chopped red onion, jalapenos, avocado and tortilla strips, sour cream, lime wedge. Honestly, you could put shredded cheese, guacamole, and more it’s really up to you!

Get Cooking!

Chop the onion, carrot, and bell pepper into pieces no bigged than a bean.

In a big pot, warm your oil over med heat, Add in your onion, carrot and bell pepper. Saute until they start to brown. Add in your garlic, jalapeno, tamari, and spices and mix. Cook for about 30 secs. Add in tomatoes, juice and all, pumpkin, broth and beans and stir it up.

Turn down your heat, cover and let it simmer for around 15 mins, stirring every so often.

Check to make sure your carrots are adequately cooked and turn off the heat, stir in the lime juice.

Bowl your chili + top with your favourites!
PS: we used a ziplock bag with the end cut off to pipe the sour cream, talk about easy!



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