Pumpkin Chili

225 calories per serving

8 servings

Soup

Vegetarian

1.5 cups Pumpkin Puree

2 cups Black beans, cooked and cooled

1 cup Green pepper, chopped

1 cup Onion, chopped

1 Tomato, chopped

1.5 cups Mixed vegetables (I used eggplant, zucchini and chopped pumpkin)

7.5 oz Ground Beef

7.5 oz Ground chicken

2 tbsp Olive oil

2 Garlic cloves, minced (approximately 1 tbsp)

3 tbsp Tomato Paste

4 cups Stock (vegetable, chicken, beef or just water)

1.5 tsp Salt

1/2 tsp Cumin

1.5 tsp Chili powder

1.5 tsp Oregano

**If making this vegan, skip to Instruction #2**

In a dutch oven over medium-high heat, add 1 tbsp of olive oil and brown the meat, if using. Remove and set aside.
Add 1 tbsp of olive oil to dutch oven over medium-high heat and add onion, green pepper, garlic and mixed vegetables. Saute until vegetables have begun to soften and onions are translucent.
Add herbs, chopped tomato and tomato paste. Cook about 5 minutes until tomato begins to soften.
Add stock and bring to a boil.
Add pumpkin puree, black beans and meat (if using). Return to a boil and then reduce to a simmer.
Simmer for 20 minutes.
Serve with cilantro, avocado, sour cream (or yogurt) and chopped onion.