Pumpkin, pumpkin, pumpkin. Pumpkin fever seems to have gripped the U.S. While I do love me a good slice of pumpkin pie, and I don’t mind a pumpkin spice latte here and there, I know it’s really the cinnamon and nutmeg that give pumpkin foods the flavor everyone craves, not the pumpkin itself, which doesn’t really have much flavor to it on its own. This chili contains a big dose of pumpkin, but you wouldn’t know it unless you saw the chef in action. (Or you made it yourself!) I usually use tomato sauce when making chili, but in this recipe I used pumpkin to give the dish a fall feel, and to give it a little nutrition boost, as pumpkins are packed with vitamins and minerals. Pumpkin also contains L-triptophan, which is known for alleviating depressing and triggering feelings well-being, making them the perfect for the blues that start to set once Daylight Saving Time ends.
White Bean Pumpkin Chili
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 15-ounce cans white beans such as cannellini, navy or white northern (about 3.5 cups)
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
- 1 15-ounce can diced tomatoes (or about 2 cups fresh diced tomatoes)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- 2 scallions, thinly sliced
- 1 avocado, diced
Add the olive oil and onion to a large pan over medium high heat, and cook until the edges begin to brown, about 5 minutes. Add the garlic and bell pepper and cook for about 5 more minutes, until the vegetables have softened.
Add the beans, pumpkin, tomatoes, broth, and spices to the pot. Mix everything together and bring to a boil, then reduce the heat. Let simmer for about half an hour.
Serve hot garnished with scallions and avocado. Enjoy!