Updated: Oct 8, 2019
Is there anything better than a warm, hearty soup on a crisp Autumn day? This is that great time of year you can throw a big pot on the stove, load it up with your favorite veggies, broth and spices to let it simmer until it’s ready to serve. Talk about easy peasy cooking! This Autumn Pumpkin Chili is a hearty soup favorite! A tasty way to get in protein, essential vitamins and minerals, this soup is full of great Fall flavors. The pumpkin and zucchini really say “hi Fall!” while the spicy seasonings give it a hearty zest. Perfect to warm the belly during crisp Fall and Winter months.
1 C pumpkin puree (not pumpkin pie filling!)
2 medium zucchinis, thickly sliced and quartered
1 C vegetable stock
1, 15 oz. can diced tomatoes (no salt added)
1, 15 oz. can black beans (low salt)
1, 15 oz. can garbanzo beans (low salt)
1 small sweet yellow onion, diced
1 Tbsp. olive oil
1 heaping Tbsp. cumin
2 Tbsps. Chili powder
Add pumpkin, vegetable stock, diced tomatoes, black beans, garbanzo beans, diced onion, olive oil and spices to a large pot.
Bring ingredients to a boil and then reduce to low-medium heat and simmer for 20-25min. to simmer.
Store in an airtight container in the fridge up to 3 days or freeze to pop out and enjoy anytime!
Eat and Enjoy!