30-Minute Vegetarian Pumpkin Chili

familyfoodonthetable.com

Sophie

1 teaspoon extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

2 15 oz. cans white Northern beans, rinsed and drained

1 15 oz. can pumpkin puree

2 4.5 oz cans chopped green chiles

1 12oz pumpkin ale (see notes)

1 cup low-sodium vegetable broth

2 teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon dried oregano

kosher salt and black pepper, to taste

Optional toppings: sour cream/Greek yogurt, shredded cheese, chopped fresh cilantro, green onions, sliced avocado, hot sauce, oyster crackers

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