Vegetarian Pumpkin Chili - Sally's Baking Addiction
"This vegetarian pumpkin chili is filled with flavor and just enough spice. It's vegan and gluten free as well. Meat eaters enjoy it too!..."
INGREDIENTS
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2 Tablespoons (30ml) olive oil
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1 cup chopped yellow onion (1/2 of a large onion)
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 small jalapeño, minced (remove seeds and ribs)*
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3 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon ground cinnamon
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2 and 1/2 teaspoons ground cumin
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2 teaspoons chili powder
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1 teaspoon onion powder
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2 cups (480ml) vegetable broth
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3 (14 ounce) cans petite diced tomatoes, do not drain
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1 (15 ounce) can pinto beans, drained and rinsed*
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1 (15 ounce) can kidney beans, drained and rinsed*
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1 (15 ounce) can pumpkin puree*
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1 large sweet potato, peeled and diced (about 1 heaping cup)*
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optional: 1/2 (15 ounce) can black beans, drained and rinsed*
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chopped cilantro
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chopped red onion
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sliced avocado
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