====== Pumpkin Chili ====== 

Tags: [[dinner]] - [[chili]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF dinner]] - [[GF vegetarian]] - \\ [[GF chili]]\\ 
Active Time: 30 minutes \\ 
Passive Time: 20 minutes \\ 
Serves: 6 \\

====Description====
Easy chili recipe with a pumpkin base. Heats up well for lunch

====Ingredients====
  *Olive oil: 1 tbsp \\ \\ 
  *Onion: 1 large, chopped
  *Garlic: 2 cloves, minced \\ \\ 
  *Bell peppers: 2, chopped \\ \\ 
  *Diced tomatoes: 1 28oz can
  *Black beans: 1 15oz can, drained and rinsed
  *Pinto beans: 1 15oz can, drained and rinsed
  *Pumpkin puree: 1 15oz can
  *Vegetable broth: 2 cups
  *Chili powder: 2 tbsp
  *Cumin: 2 tsp
  *Paprika: 2 tsp
  *Salt: 1 tsp
  *Cinnamon: 1/2 tsp
  *Cayenne pepper or red pepper flakes: 1/4 tsp \\ \\ 
  *Lime juice: 1 lime

====Notes====
  *I usually also throw in a tablespoon of cocoa powder
  *If you're not worried about it being vegetarian, you can use chicken broth instead of vegetable broth; can also add ~1 lb ground beef right after cooking the bell peppers
  *Optional toppings: avocado, cilantro, jalapenos, sriracha, tortillas, sour cream, tortilla chips, shredded cheese

====Instructions====
  -In a large pot, heat up olive oil. Sauté onion and garlic until translucent, about 5 minutes
  -Add bell peppers and cook another 5 minutes
  -Add canned tomatoes, beans, pumpkin, vegetable broth, and all spices except lime juice. Stir until well combined
  -Bring to a slight boil, turn down the heat, and cover to let simmer about 15-20 minutes
  -Turn off the heat and stir in the lime juice
  -Serve immediately with your favorite toppings.

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