Souptember Collab - Pumpkin Chili

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

Optional toppings: diced avocado, sour cream or plain Greek yogurt, *shredded cheddar cheese,* crushed corn tortilla chips, thinly sliced green onions

*Omit if making this dairy-free

**I sprayed my pan with the Avocado Spray rather than using oil

Instructions:

Make It Now:

In a large pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and carrots and saute until tender, about 4-5 minutes. Season lightly with salt and pepper as they cook. Add in the garlic, tomato paste, and red pepper flakes and saute another 30-60 seconds.

Stir in the broth, tomatoes, pumpkin puree, black beans, pinto beans, chickpeas, chili powder, cumin, oregano, paprika, salt, and pepper. (Freezing instructions begin here.)

Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.

Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings.

 Freeze For Later: Follow Steps 1-2. Freeze the uncooked chili in large freezer bag(s) or container(s). Alternatively, you can fully cook and cool the soup and then freeze.

Prepare From Frozen: Thaw completely. Follow Steps 3-4. If the soup was fully cooked, then all you need to do is thaw it and warm it up on the stovetop or in the microwave.


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