Pumpkin Chili

This chili is perfect for a chilly autumn day, and a delightfully festive addition to Thanksgiving dinner! Enjoy!

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Ingredients

• 1 ½ to 2 c butternut squash, raw & cubed
• 2 Tbs olive oil
• 1 large onion, chopped
• 1 yellow bell pepper, cleaned and chopped
• 3 cloves garlic, minced OR 1 Tbs jarred minced garlic
• 2 15-oz cans black beans, drained & rinsed
• 1 15-oz can pumpkin - solid pack
• 1 14.5-oz can diced tomatoes - Mexican style, as spicy as you like
• 3 c vegetable broth OR Gia Russa vegetable soup base mixed to make 3 cups
• 2 tsp dried parsley
• 1 ½ tsp cumin
• 1 Tbs chili powder
• ½ tsp kosher salt or sea salt
• ¼ tsp black pepper

Directions

• In a large Dutch oven, sauté the chopped onion and bell pepper in olive oil
• Prep butternut squash by washing well, carefully cutting off the long neck, then peel and cube
• Add cubed squash to the pan and stir to lightly brown
• Add salt, pepper, and minced garlic
• Stir and cook until onions are translucent and the squash is lightly browned
• Add vegetable broth, stir
• Add black beans, tomatoes, and canned pumpkin, stirring after each addition
• Season with parsley, cumin, and chili powder, and stir
• Simmer for 1 ½ to 2 hours OR put into a crockpot and cook on low for 4-5 hours
• Serve with some good cornbread

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Recipe Card PDF