• ½ cup vegetable broth (or 1 tablespoon olive oil; for sautéing)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers, chopped (any color)
  • 1 28-ounce can of diced tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can pumpkin purée (not pumpkin pie filling)
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • Dash of cayenne pepper or red pepper flakes (optional)
  • Juice from 1 lime
  • Toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips

 

Directions:

  • In a big pot, heat up the vegetable broth.
  • Sauté the onion and garlic until translucent, about 5 minutes.
  • Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.
  • Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.
  • Turn off heat and stir in the fresh lime juice.
  • Serve immediately with your favorite spices.
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