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Pumpkin Chili


  • 2 TBSP extra virgin olive oil

  • 1 can pumpkin puree

  • 1 medium yellow onion, chopped

  • 1 celery stalk, chopped

  • 1 medium carrot, diced

  • 1 TBSP chopped shallot

  • 1 jalapeno pepper, seeded and chopped

  • 2 TSP chopped garlic

  • 2 cups peeled, diced butternut squash

  • 2 cup vegetable broth

  • 3- 15-.‐oz. cans black beans, drained and rinsed

  • 2 cups chopped tomato

  • 2 TBSP chili powder

  • 1 TSP cumin

  • 1 TSP coriander

  • 1 TBSP lime juice

  • Salt & pepper to taste


  1. Heat oil in a large saucepan over medium heat.

  2. Add onion, celery, carrot and shallot and sauté́ 5 minutes until softened.

  3. Add jalapeno pepper and garlic and cook 2 minutes, stirring occasionally. Add butternut and sauté́ for 2 minutes, stirring occasionally.

  4. Stir in the pumpkin puree, veggie broth, beans, tomatoes, chili powder, cumin and coriander.

  5. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes, until butternut is tender.

  6. Stir in lime juice and season to taste with salt, and pepper


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