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Pumpkin Chili

2 green bell pepper or poblano pepper for added heat

1 onion

1 can pumpkin puree

2 TBSP oil

28 oz can diced tomatoes

1 can black beans

1 package frozen corn

3 cups broth or water

2 TBSP Spice by Rachel Sweet WARM CHILI MIX

Optional toppings: scallions, shredded cheese, avocado, sour cream, cilantro, tortilla strips

Peel and dice the onion and dice the peppers and set aside. Add the oil to a large pot and heat on medium. Add the onion and pepper and cook 5 minutes.

Add the 2 tablespoons of WARM CHILI MIX. Stir to coat, and then add the broth, tomatoes, pumpkin, beans, and the frozen corn. Stir well and cover the pot. Heat to boiling and then turn the heat down. Cook, covered for 20 minutes, then remove the cover and cook down until thickened, about 10 additional minutes.

Ladle into bowls and add desired toppings. Serve hot.



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