Pumpkin Chili

 

I LOVE Game of Thrones.

I also love pumpkin.

Not really pumpkin flavored things because I avoid chemicals, additives, and refined sugar...but I do love pumpkin.

 

So for all you pumpkin lovers out there, here is a savory pumpkin recipe to change it up from all those pumpkin spice lattes you're drinking from Starbucks =]

 

 

Pumpkin Chili

Vegan, Gluten Free

4 cups low sodium vegetable broth

2 cups water

1 can pureed pumpkin (organic if possible, NOT pie filling)

1 can black beans, drained and rinsed (can substitute chickpeas. I have before and it was great)

1 bell pepper, diced (or for convenience use 1 cup of frozen bell pepper onion mix)

1/2 onion, diced

1 cup fresh or frozen organic corn  

4 red skinned potatoes, chopped

1 tbsp oil of choice (I use coconut)

2 tsp cumin

1 tsp cinnamon

1 tsp Bragg's Organic Sprinkle

2 tsp ground chili or cayenne pepper

Place onions or frozen bell pepper mix if using into a large pot over medium heat with 2 tbsp of the vegetable broth. Saute until onions are translucent. Add corn and saute for 2 minutes. Add the rest of the vegetable broth, water, and potatoes as well as the seasonings. Turn heat up and cover until potatoes are tender. Add pumpkin puree and beans and cook another 5 minutes over medium heat.