Harvest Chili 

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!


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