Tuesday, August 5, 2014

Three Bean Pumpkin Chili

Three Bean Pumpkin Chili
Servings: 4
Calories per serving: 320

1 Tbsp. olive oil
1 medium white onion, chopped
4 cloves garlic, minced
1 (15 oz) can pureed pumpkin (like Libby's)
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can great northern white beans, drained
1 (15 oz) can vegetable stock
2 1/2 Tbsp. Williams Chili Seasoning
1 1/2 Tbsp. ground cumin
Salt and pepper, to taste

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and saute until the onion is soft, about 5 minutes.

Add the pumpkin, beans, and vegetable stock, and stir to combine. Add the chili seasoning and cumin and stir, then taste and season with salt and pepper as necessary. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Serve in 2 1/2 cup portions.

NOTES: This was the best, easiest chili we've ever made. We prepared it the night before and let it sit in the pot in the fridge until dinner the next night, when we reheated it. So incredibly good.