Pumpkin Chili

This recipe is from Thug Kitchen, here is the link. I included it because the comments in the recipe are hilarious.

1 yellow onion
1 carrot
1 bell pepper
1 teaspoon olive oil
2 to 3 cloves garlic, minced
1 jalapeño, minced
2 teaspoons soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
1 can (14 oz) pumpkin (NOT pie filling)
2 cups chicken or vegetable broth
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tablespoon lime juice

Chop up the onion, carrot, and bell pepper into smallish pieces.

Cook the onion, carrot, and bell pepper in a big pot and sauté them until they begin to brown, about 5 minutes. Add the garlic, jalapeño, soy sauce, and spices and cook that all together for another 30 seconds. Add the tomatoes, pumpkin, broth, and beans and stir that up so everything is mixed.

Turn down the heat, cover, and let that simmer together for about 15 minutes. Stir it around every now and then. Stir in the lime juice and serve.

If you use vegetable broth, this is vegan. I added leftover thanksgiving turkey, and also threw in some kielbasa sausage later on (I made a huge pot, we had three meals and froze half of it.)  This is amazingly delicious, try it!

 

 

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