Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large carrot, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup pumpkin puree
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 2 cups vegetable broth

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and bell pepper; cook for 5-7 minutes until vegetables are softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the pumpkin puree, chili powder, cumin, smoked paprika, and cinnamon. Stir constantly for 2-3 minutes to toast the spices.
  4. Pour in the diced tomatoes, drained beans, and vegetable broth. Stir well to combine.
  5. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until the chili reaches a thick consistency.