Vegetarian Pumpkin Chili

sallysbakingaddiction.com

Andrea Groslinger

2 Tablespoons (30ml) olive oil

1 cup chopped yellow onion ( ½ of a large onion)

1 green bell pepper, diced

1 red bell pepper, diced

1 small jalapeño, minced (remove seeds and ribs)*

3 garlic cloves, minced

1 teaspoon salt

½ teaspoon fresh ground black pepper

½ teaspoon ground cinnamon

2 and ½ teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon onion powder

2 cups (480ml) vegetable broth

3 (14 ounce) cans petite diced tomatoes, do not drain

1 (15 ounce) can pinto beans, drained and rinsed*

1 (15 ounce) can kidney beans, drained and rinsed*

1 (15 ounce) can pumpkin puree*

1 large sweet potato, peeled and diced (about 1 heaping cup)*

optional: ½ (15 ounce) can black beans, drained and rinsed*

subheading: Optional For Serving:

chopped cilantro

chopped red onion

sliced avocado

Directions at sallysbakingaddiction.com

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