A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration. I used this recipe as my guide for this Pumpkin Chili. I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients: 1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Omg I'm sorry to hear about the accident. Glad to know he's okay and hopefully it didn't shake you up too bad. Here's to next week!
ReplyDeleteGreat job losing 0.8 pound! And so glad he is okay after the bike accident. I imagine that was very stressful, so great job not turning it into emotional eating.
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