Pumpkin Chili

The weather is starting to get chilly...the perfect time to start making soup! This recipe was inspired by Unconventional Kitchen. It is fairly simple, with many ingredients coming from your pantry.

Pumpkin Chili

1 T EVOO

1 onion, chopped

2 t minced garlic

2 large carrots, chopped

3 celery spears, chopped

1 bell pepper, chopped

1 T cumin

1 T chili powder

1 t paprika

1/4 t nutmeg

1/2 t coriander

1/2 t oregano

1/2 t pepper

1 t salt (or to taste)

1 T Homemade Vegetable Broth Powder

4 cups water

2 cups plain pumpkin puree

1 can (14 oz) black beans

1 can (14 oz) pinto beans

1 can (14 oz) Italian diced tomatoes (brand with no sugar)

1 can (8 oz) tomato sauce

Toppings: chopped cilantro, raw pumpkin seeds, sharp cheddar cheese, sour cream

Heal oil in large pot. Next I chopped all the veggies in my food processor. This makes the veggies small and uniform and makes the chopping process super quick. I did this with the onions, carrots, celery, and bell pepper in batches. When the pot is hot, add onions and garlic and saute until translucent. Add remaining fresh veggies and seasonings. Saute this while you open your cans. Add remaining ingredients and stir well. Bring to a rolling boil and then simmer for 20 minutes or until soup has thickened. Delicious as is or garnished with desired toppings.