Tags: dinner - chili - vegetarian - GF - GF dinner - GF vegetarian -
GF chili
Active Time: 30 minutes
Passive Time: 20 minutes
Serves: 6

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

• 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

• 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

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