As the nights become cooler and leaves begin to change colors ( and Starbucks lets their Pumpkin Spice loose... ) you may be craving something hearty for dinner. This is a quick, mild chili to satisfy those cravings. To keep it simple, the variety of veggies in this dish is meager but when I've had other items on hand and more time for chopping... I've made this with sweet potato, carrots, broccoli or cauliflower instead of bell peppers and it come out nice. Autumn Chili garnished with roasted beets, pumpkin seeds and avocado slices Autumn Chili 1 tsp olive oil 1 onion, chopped 2 garlic cloves, minced 2 cups bell pepper. chopped 28 oz diced tomatoes and their juices two 15oz cans of beans, drained and rinsed or 3 1/2 cups cooked beans 1/2 cup pumpkin puree 1 1/2 tablespoons chili powder 1/4 - 1/2 tsp smoked paprika, depending on how much smoky flavor you desire 1/4 tsp paprika 1 tsp cinnamon 1 tsp pumpkin pie spice* 1 tsp sea salt 1 tsp dr...