Winter Pumpkin Chili

The winter cold forced us indoors, again! Good thing we always have our infamous JBC Chili on-hand! However, we adapted it to feature some pumpkin. So, cozy up on the couch and warm up with this hearty meal!

1 Yellow Onion
2 Carrots
1 Yellow Bell Pepper
1.5C Pumpkin Puree
2C Vegetable Broth (or, water)
1 Jalapeño
3 Garlic Cloves
1t Tamari
1 Can of Fire-Roasted Tomatoes (diced, low sodium)
2 Cans of Beans (Black and Kidney)
1T Chili Powder
1T Cumin
Pinch of red pepper flakes, pepper and salt
Juice of half a lime

Start by chopping up the carrots, bell pepper, jalapeño, onion and garlic. Heat a large non-stick pot on the stove on medium-heat. Add in your chopped veggies for about 5 minutes, or until golden brown. Then, add everything else: vegetable broth, tomatoes, pumpkin, tamari, beans and the spices. Bring to a boil, then let it simmer for about 30 minutes. Make sure to stir often and taste test to your liking. If you would like it to thicken up, allow for additional simmering, or add in a bit of tomato paste. Once finished, remove from the stove and allow it to cool down. Stir in the lime juice.

Serve with avocado, fresh cilantro, and/or on a bed of your favorite grain!

Prep time: 20 min
Serves about 5 people