Pumpkin Three-Bean Veggie Chili
1 cup cubed butternut squash (about half of one peeled squash)
1 medium red onion, diced, plus more for garnish if desired
1 green bell pepper, diced
3 garlic cloves, minced
1 tablespoon chili powder*
2 teaspoons smoked paprika*
1 teaspoon dried oregano*
1 teaspoon ground cumin*
½ teaspoon ground cinnamon*
½ teaspoon kosher salt
½ teaspoon fresh cracked pepper
1 28oz can fire-roasted diced tomatoes
1 15oz can black beans, drained
1 15oz can pinto beans, drained
1 15oz can red kidney beans, drained
1 15 oz can of pumpkin puree
2 cups chicken broth (or vegetable broth if vegan/vegetarian)
1 cup frozen corn kernels
sour cream, shredded cheese, and fresh cilantro, for topping
*If you are in a hurry and want to simplify this recipe, simply use a packet of your favorite chili seasoning blend and eliminate all of these spices.
Heat Green Chili Olive Oil in a large stockpot or Dutch oven over medium heat.
Add onion, bell pepper and garlic and sauté until softened and fragrant, about 10 minutes. Add spices and stir until fragrant, about 1 minute.
Add fire roasted tomatoes, butternut squash, all three beans, pumpkin puree, vegetable broth, and corn. Bring to a gentle boil, reduce heat and let simmer for about 20 to 25 minutes or until butternut squash is tender. Season with additional salt and pepper if desired.
Ladle into serving bowls, and top with shredded cheese, a dollop of sour cream, fresh cilantro and some diced red onion. Serve with corn chips or corn muffins.