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.
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| 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 dried oregano
dash of cayenne pepper for a mild chili (1/2 tsp for a spicy chili)
*The Pumpkin Pie Spice mix I make is:
3 tablespoons cinnamon
2 tsp dried ginger
2 tsp ground nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
- Heat olive oil in a large pot over medium heat and add onions and bell peppers, cook for 5 min.
- Add garlic and cook another 2 minutes
- Add tomatoes, beans and pumpkin
- Add spices
- Simmer for 20-20 min
Alternatively, to use a Slow Cooker, coat bottom of preheated slow cooker with oil, add all ingredients and cook on Low for 3 hours.