*Autumn Chili

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tbsp olive oil

1 yellow onion, diced

1 tbsp minced garlic

4 cups fresh pumpkin*, peeled and cubed into 1/2 inch pieces

1 tbsp tomato paste

1 tbsp chili powder

1 1/2 tsp dried oregano

1 tsp cumin

1 tsp salt

1 tsp cinnamon

1/2 tsp smoked paprika

3 cups vegetable broth

1 15oz can diced fire roasted tomatoes with green chilie

1 15 oz can pinto beans (low sodium), drained and rinsed

1 15 oz can red kidney beans (low sodium), drained and rinsed

1 tbsp maple syrup

1 tbsp apple cider vinegar

1 tbsp sauce from a can of chipotles in adobo sauce (optional)

3 cups chopped kale

Toppings: vegan sour cream, vegan cheddar cheese, toasted pumpkin seeds, avocado, tortilla strips, cilantro, etc

Directions

Heat oil in a large pot over medium heat. Add onion and sauté for 5-6 minutes, then add garlic and continue cooking for 2-3 minutes.

Add in pumpkin, tomato paste, chili powder, oregano, cumin, cinnamon, salt and smoked paprika. Cook for 5-6 minutes, stirring well. Add in kidney and pinto beans, broth, fire roasted tomatoes, maple syrup, apple cider vinegar and adobo sauce.

Stir well and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Add in kale and cook for additional 10 minutes.

Serve topped with vegan sour cream, vegan cheese, cilantro, avocado, or any other desired toppings!

Notes

Made before. It's delicious!

Nutrition

• Serving Size: 1 Bowl
• Calories: 428
• Total Fat: 13.4 g
• Saturated Fat: 5.3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1279.8 mg
• Total Carbohydrate: 65.9 g
• Dietary Fiber: 19.5 g
• Total Sugars: 14.1 g
• Protein: 16.6 g