Pumpkin chili

This one was a bit too hot for me so I ended up smothering it with sour cream and raw cheddar. If you are like me, you may want to halve the hot stuff.

Pumpkin chili

2 TBSP oil
1 red onion, chopped
2 bell peppers, chopped
1 cup chopped carrots
5 garlic cloves, minced
2 TBSP chili powder
1 TBSP cumin
2 tsp oregano
1 tsp ground cinnamon
½ tsp crushed red pepper
1 can pumpkin purée
1 can/pint diced tomatoes, undrained
3 cups broth
1 can/pint black beans, drained and rinsed
1 can/pint cannelini beans, drained and rinsed
1½ tsp sea salt
¾ tsp pepper

Saute onion, peppers, and carrots in oil, until tender. Add garlic and spices and cook a couple minutes longer. Add pumpkin, tomatoes, broth, beans and simmer for 30 minutes, stirring occasionally.  Season with salt and pepper before serving.

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