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Pumpkin Chili

If you’re a chili fan, you will love this fall version with pumpkin! A simple and delicious recipe perfect for a cozy night in.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Comfort Food Dinner Kitchen Companions Lunch Meant to be Shared

Ingredients

1-2 tablespoons avocado oil
1 teaspoon minced garlic
1/2 cup (or more) Anaheim pepper, chopped
1 sweet yellow onion, diced
1 green pepper, chopped
Salt and pepper
1 can whole tomatoes with juices
1 can tomato paste
1 can fire-roasted tomatoes, with juices
1 can red kidney beans, drained
1 can pumpkin puree
1 can black beans, drained and rinsed
1 can corn, drained
1/2 cup Califia Farms Unsweetened Better Half
1 1/2 tablespoons coconut sugar
2 tablespoons chili powder
1 teaspoon salt (more to taste)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon smoked garlic powder (or regular garlic powder)
1/2 teaspoon oregano leaves
3-4 cups cubed butternut squash (or sweet potato)

Directions

In large dutch oven, add oil and bring to medium high heat.

Add garlic and move around until fragrant, about 1 minute.

Add onion, green pepper, and Anaheim pepper.

Season with salt and pepper and move around until cooked down, about 2 minutes.

Add whole tomatoes and use knife to cut them into quarters (or in halves).

Add tomato paste, fire-roasted tomatoes, kidney beans, pumpkin puree, corn, Unsweetened Better Half, as well as the coconut sugar, chili powder, salt, cumin, paprika, garlic powder, and oregano leaves.

Let simmer for 10-15 minutes.

Add black beans and butternut squash.

Let simmer long enough for the butternut squash to be firm, but tender, about 10 minutes or so.

Taste and adjust seasoning as desired.