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Pumpkin Chili Recipe

This pumpkin chili recipe makes a lovely and hearty addition for any fall feast. Serve it at your next autumn dinner party or bring it to your next holiday potluck.

pumpkin soup

Pumpkin Chili

  • 3 cups kabocha squash, cubed
  • 1 can kidney beans, drained and rinsed
  • 2 cans black beans, drained and rinsed
  • 1 onion, chopped
  • 3 carrots, diced
  • 2 cans diced tomatoes
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 cup water
  • 1 hollowed-out pumpkin for bowl
  1. In a large pot over medium-high heat, saute onions and garlic in hot olive oil for 5 minutes, or until onion is slightly translucent.
  2. Stir in all remaining ingredients. Simmer for 20 to 30 minutes.
  3. Serve hot over cooked brown rice in your hollowed-out pumpkin bowl.
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