This chili is amazingly good with a surprise… Pumpkin Puree! Pumpkin is a nutrient dense vegetable…full of vitamins and minerals but low in calories! WIN WIN
I used canned beans but you can make your own. I also cooked this in my instant pot electric pressure cooker for 10 minutes with natural release. You can make it in a slow cooker on low all day or on the stove top! This chili is a good consistency to serve over rice, pasta or a baked potato. It is also good to crumble some homemade oil free cornbread into… my mouth is watering!
1 onion chopped
2-3 cloves minced garlic
1 bell pepper chopped
1 stalk celery chopped
1 carrot peeled and chopped
1 jalapeno chopped
3 cups vegetable broth or water
1 15 0z can fire roasted tomatos
3 cans of rinsed beans – I used kidney, black and garbanzo
1 15 oz can of pumpkin puree
1 tsp cumin
1 Tbsp smoked paprika
2 Tbsp chili powder
1 tsp oregano
Saute the 1st 6 ingredients (the veggies) in a little broth or water til softening about 5 minutes. Add the rest of the ingredients to pot or crock pot. If crock pot… cook on low all day or on high for 3-4 hours. If on the stove… bring to a boil turn to low and cook about an hour stirring occasionally so that the flavors blend together. I have thought about adding fresh mushrooms and corn … maybe next time!
Even better the next day!