Pumpkin Chilli / Vegetarian

Serves: 6  

Ingredients

• 2 tablespoons olive oil
• 1½ cups chopped red onion
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 cup chopped carrots
• 1 jalapeño, seeded and minced
• 5 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons oregano
• 1 teaspoon ground cinnamon
• ½ teaspoon crushed red pepper, optional
• 1 3/4 cups diced pumpkin
  
• 1 (14.5-ounce) can diced tomatoes, undrained
  
• 3 cups vegetable broth
• 1 (14-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can cannelini beans, drained and rinsed
• 1½ teaspoon sea salt
• ¾ teaspoon black pepper

Instructions

1. Heat olive oil in a dutch oven over medium heat. Add red onion, bell peppers, carrots, and jalapeño; sauté for 10-12 or until just starting to brown.
2. Add garlic and spices and sauté for 1 minute.
3. Add pumpkin, tomatoes, vegetable broth, and beans; bring to a boil and reduce heat to low. Simmer 30 minutes, partially covered, stirring occasionally.
4. Season with salt and pepper; taste and adjust seasonings accordingly.

Notes Swap/Add mushrooms for some great additional flavor!

Also, with regards to the tomatoes, white and kidney beans, mentioned in the recipe you can use fresh tomatoes or frozen fresh white and kidney beans to avoid using canned foods. Some health food shops sell BPA Free cans or foods in glass jars.

Pumpkin Chili Author: Laura Machell