Not So Pumpkin-y Veggie Chili

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'Tis the season for pumpkin flavored everything! Sometimes it's overkill, and that's coming from a pumpkin lover. Have no fear, you'll definitely be seeing pumpkin goodies on here in the near future, but when it's sea of pumpkin, sometimes just a littttle pumpkin flare can really hit the spot. Insert this Not So Pumpkin-y Veggie Chili. Swap out the zucchini for another, more seasonal, veggie of choice or just use less water to make it a bit thicker. You can definitely add your own spin on this recipe and just use the bare-bones as a guide. Happy Fall, y'all!

not so pumpkin-y veggie chili

INGREDIENTS

  • 1 yellow onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp. olive oil

  • 1 tbsp. cumin

  • 2 tsp. chili powder

  • 1 1/2 tsp. cinnamon

  • 1 tsp. smoked paprika

  • cayenne pepper, several dashes [depending on your heat tolerance!]

  • 15 oz. can diced tomatoes

  • 15 oz. can pumpkin purée

  • 15 oz. can kidney beans, drained + rinsed

  • 15 oz. can black beans, drained + rinsed

  • 1 zucchini, chopped in quarters [optional]*

  • 1 cup water

  • s+p to taste

INSTRUCTIONS

  1. Heat olive oil in a large pot on medium high heat.

  2. Add onion and garlic, sauté until onion is slightly translucent.

  3. Add seasonings and continue to stir for 1 minute.

  4. Add remaining ingredients and bring to a low boil then reduce to a simmer. *I was using up leftover zucchini, you could easily omit or replace with chopped peppers, carrots, or other favorite veggie of choice.

  5. Cover and cook for at least 30 minutes.

Main Dishes, Dinner, Lunch, SoupsLara Harrissoup, chili, vegetarian, vegan, pumpkin, veggies, easy recipe, quick recipeComment