35 mins

Pumpkin chili with diced avocado

Dinner

Four servings

Nutrition info

• 1 yellow onion
• 2 carrots
• 2 red bell peppers
• 1 ½ tbsp olive oil
• 1 jalapeno pepper
• 1 ½ tbsp minced garlic
• ¾ tsp dried oregano
• ¾ tsp cumin
• 2 cups crushed tomatoes
• 2 cups pumpkin puree
• 6 cups vegetable broth
• 4 cups kidney beans
• ¾ lime
• 2 avocados

Directions

• Step 1

  Cut onion and carrot into 1/4-inch dice. Cut off top of red bell pepper, remove ribs and seeds, and cut into 1/4-inch dice.

  In this recipe

  • 1 yellow onion
  • 2 carrots
  • 2 red bell peppers
• Step 2

  Heat olive oil over medium-high heat in a large stockpot. Once hot, add onion, carrot and red bell pepper. Cook until just beginning to brown, stirring occasionally, about 5 minutes.

  In this recipe

  • 1 yellow onion
  • 2 carrots
  • 2 red bell peppers
  • 1 ½ tbsp olive oil
• Step 3

  While vegetables cook, cut off top of jalapeno pepper, remove ribs and seeds, and cut into 1/4-inch dice.

  In this recipe

  • 1 jalapeno pepper
• Step 4

  Add jalapeno pepper, garlic, dried oregano and cumin to pot. Cook, stirring constantly, for 30 seconds.

  In this recipe

  • 1 jalapeno pepper
  • 1 ½ tbsp minced garlic
  • ¾ tsp dried oregano
  • ¾ tsp cumin
• Step 5

  Add crushed tomatoes, pumpkin, broth and kidney beans to pot. Turn down heat to medium-low, cover, and simmer, stirring occasionally for 15 minutes.

  In this recipe

  • 2 cups crushed tomatoes
  • 2 cups pumpkin puree
  • 6 cups vegetable broth
  • 4 cups kidney beans
• Step 6

  Meanwhile, de-seed and juice lime. Scoop out avocado and cut into 1/2-inch dice.

  In this recipe

  • ¾ lime
  • 2 avocados
• Step 7

  Season chili with salt and pepper to taste. Enjoy topped with avocado and a drizzle of lime juice.

  In this recipe

  • ¾ lime
  • 2 avocados