Healthy Pumpkin Chili

• Vegan
• Gluten free

• Produce

  • 2 Bell peppers
  • 1 15-ounce can Black beans
  • 2 cloves Garlic
  • 1 Lime, juice from
  • 1 Onion, large
  • 1 15-ounce can Pinto beans
  • 1 15-ounce can Pumpkin puree
  • 1 28-ounce can Tomatoes

• Canned Goods

  • 2 1/2 cup Vegetable broth

• Baking & Spices

  • 1 dash Cayenne pepper or red pepper flakes
  • 2 tbsp Chili powder
  • 1/2 tsp Cinnamon
  • 2 tsp Paprika
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

Found on theglowingfridge.com

Description

Ingredients

• 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
• toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips

Directions

• 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.