Autumn Pumpkin Chili

Is there anything better than a warm, hearty soup on a crisp Fall day?

Fall is a great time of year to throw a big pot on the stove, load it with your favorite seasonal veggies, tasty broth and spices and let it simmer until you're ready to serve. Talk about easy cooking!

And this Autumn Pumpkin Chili is one of our Fall favorites!

A simple and tasty way to get your protein, it's loaded with essential vitamins and minerals too. Each spoonful featuring fun Fall flavors, subtle and not overbearing. The pumpkin and zucchini really say "Fall" while the spice gives it a hearty zest.

It's the perfect dish to serve up on a crisp Fall day or night!

Ingredients

• 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 (low salt)

• 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 Tbsp. Chili powder

• A large pot (I use my Bialetti 5.5-Quart Pot — it’s the perfect size for this recipe!)

Directions

1. Add pumpkin, vegetable stock, diced tomatoes, black beans, garbanzo beans, diced onion, olive oil and spices to a large pot.

2. Bring ingredients to a boil, then reduce to low-medium heat and simmer for another 20-25 minutes.

3. Serve and enjoy!

   
   

You can store leftovers in an airtight container in the fridge up to 3 days or pop in the freezer for a simple thaw and enjoy meal anytime!

Eat and Enjoy!

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