Hearty Fall Pumpkin Chili

Serves 4
Hearty Fall Pumpkin Chili


½ tbsp. olive oil (for sautéing).
1 large onion, chopped.
2 cloves garlic, minced.
2 bell peppers (yellow or green), chopped.
1 28-ounce can of diced tomatoes.
1 15-ounce can pinto beans, drained and rinsed.
1 15-ounce can red beans, drained and rinsed.
1 15-ounce can garbanzo beans, drained and rinsed.
1 15-ounce can pumpkin puree (do not use pumpkin pie filling).
2 cups vegetable broth.
2 tbsp. chili powder.
2 teaspoons chili powder.
2 teaspoons cumin.
2 teaspoons paprika.
1 teaspoon salt.
½ teaspoon cinnamon.
Dash of cayenne pepper (add more if you like your chili spicy).
Toppings: cilantro, avocado slices, plain Greek yogurt and crushed tortilla chips.


1. In a big pot, heat up the olive oil. Sauté the onion and garlic until translucent, about 5 minutes.

2. Add in the bell peppers and cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, broth and spices. Stir until combined.

3. Bring to a slight boil, turn down heat and cover. Let simmer about 15-20 minutes. Turn off heat and portion out into your favorite bowl. Add toppings and dig in!