Updated: Oct 13
Is there anything better than a warm, hearty soup on a crisp Fall day? This is that great time of year you can throw a big pot on the stove, load it up with your favorite seasonal veggies, broth and spices and let it simmer until it’s ready to serve.
Talk about easy cooking! This Autumn Pumpkin Chili is one of our soup favorites!
A tasty way to get your protein and loaded with essential vitamins and minerals, this soup features great fall flavors, subtle and not overbearing. The pumpkin and zucchini really say “hello Fall!” while the spicy seasonings give it a hearty zest. Perfect to warm the belly on a crisp Fall day or night!
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
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 20-25 minutes 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!
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