Pumpkin Chili

Autumn is FINALLY here!

  It's pretty sad that sweatshirts and chili sound nice, even though it's eighty degrees outside. Just a few years ago, I would have been dying of heat and pulling out the hose. Guess I am officially a SoCal girl. HA. 

 So, in celebration of fall and all things pumpkin, I made a pot of pumpkin chili for dinner. And just a disclaimer: you can't even taste the pumpkin, it is just a nice thickener, and gives it a great fall color! (Unless you accidentally use a can of sweetened pumpkin...like I have before. Heh heh. ) 

This recipe came from a missionary friend in Mexico. I was a little skeptical about it at first, because, as much as I love pumpkin, I am not a fan of sweet pumpkin soups.

 One bite of this though, and I was sold! 

  Also, this recipe is very versatile! Don't like kidney beans? Throw in black beans. Don't have vegetable broth? Use chicken, and throw some shredded chicken in the pot too! However you decide to personalize this recipe, I hope you enjoy it as much as my family and I did!

Recipe: Pumpkin Chili

Prep Time: 10 Minutes

Cook Time: 1 Hour

Serves: 7

Ingredients:

1 tbsp olive oil

1 medium-large onion, chopped

3 large garlic cloves

1 (15 oz.) can pumpkin puree 

1 C. vegetable broth

2 cans kidney beans, drained

1 can golden whole kernel corn

1 large can whole tomatoes 

1 tbsp paprika

Seasonings: Basil, cumin, oregano, salt and pepper, to taste.

Directions:

In a large saucepan, heat olive oil and add onions and garlic.

Pour in the pumpkin and vegetable broth. Mix. Pour in tomatoes (with juice). Add beans and corn. 

Season with paprika, salt and pepper.

Bring mixture to a boil. Stir occasionally; add in other seasonings as desired.

Lower heat to a simmer and cover. 

Cook 45 minutes.