We know it can seem like a hearty vegetarian recipe is hard to find, but this pumpkin chili is so fulfilling, it’ll make you forget there isn’t any meat. The pumpkin adds a rich fall flavor and the combo of kidney and northern beans add a protein packed punch. And a nice bonus? Adding lean, ground turkey or chicken is easy and delicious if you feel inclined so you get a healthy win either way!
2 15 oz cans of great northern beans
1 15 oz can of kidney beans
1 15 oz. can of pumpkin puree
1 onion, chopped
4 cloves of garlic, minced
½ tbsp chili powder
1 tbsp cumin
1 tbsp black pepper
1 tsp oregano
3 cups vegetable broth
1 tsp. olive oil
Salt to taste
2 lbs lean, ground meat (cook with the onion and garlic)
3 cups chicken broth instead of vegetable broth
1. Saute the onion and garlic in the olive oil for about 4-5 minutes or until mostly white.
2. Pour the beans, pumpkin, spices and broth into a large pot or crock pot.
3. Mix in the onion and garlic into the pot and let simmer or if in crockpot set on LOW for 8 hours or HIGH for 4 hours.
4. Garnish with your favorite chili toppings, we love avocado, a little bit of cheese, and a slice of homemade bread!
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