Ingredients
Scale
- 1/2 cup vegetable broth (or 1 tablespoon olive oil; for sautéing)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, chopped (any color)
- 1 28-ounce can of diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!!)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- dash of cayenne pepper or red pepper flakes (optional)
- juice from 1 lime
- toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips
Instructions
- In a big pot, heat up the vegetable broth.
- Sauté the onion and garlic until translucent, about 5 minutes.
- Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.
- Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.
- Turn off heat and stir in the fresh lime juice.
- Serve immediately with your favorite toppings.
Nutrition
- Serving Size: 4
