Pumpkin Chili

Ingredients

• 1 tsp olive oil
• 1 medium yellow onion
• 1 medium carrot
• 1 medium bell pepper
• 2.5 cloves garlic (minced)
• 1 whole jalapeño (minced)
• 2 tsp soy sauce or tamari
• 2.5 tbsp mild chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 can (14.5 oz) diced tomatoes (low-salt)
• 1.5 cups pureed pumpkin
• 2 cups vegetable broth (or water)
• 3 cups cooked beans (any variety)
• 1 tbsp lime juice
• 0.5 tsp salt
• 0.25 cup fresh cilantro (chopped, for topping)
• 0.25 cup jalapeños (minced, for topping)
• 1 whole avocado (sliced, for topping)
• 1 cup tortilla strips (for topping)
• 0.25 cup yellow onion (chopped, for topping)

Instructions

1. 1

   Chop the onion, carrot, and bell pepper into pieces no bigger than a bean.

2. 2

   In a big soup pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and sauté until they begin to brown, about 5 minutes.

3. 3

   Add the garlic, jalapeño, soy sauce, and spices (chili powder, oregano, cumin) and cook for another 30 seconds until fragrant.

4. 4

   Add the tomatoes, pureed pumpkin, vegetable broth, and beans. Stir to combine and let the flavors mingle.

5. 5

   Turn down the heat, cover, and simmer for about 15 minutes, stirring occasionally.

6. 6

   Turn off the heat and stir in the lime juice and salt. Serve right away with your favorite toppings: cilantro, chopped onion, jalapeños, avocado, and tortilla strips.

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