Pumpkin Chipotle Chili
Serves: 8 (4-oz) servings
All You Need:
1 Tablespoon olive oil
1 small onion, diced
2 large cloves garlic, minced
1 (15 oz) can of no-salt added black beans, drained and rinsed
1 (14.5) can no-salt added diced tomatoes
1 (15 oz) can pumpkin
1 tsp ground cinnamon
1 (11 oz) can mexicorn
1 chipotle pepper in adobo sauce, chopped + 2 Tablespoons sauce
3 cups unsalted vegetable broth
1 tsp apple cider vinegar
All You Do:
- In a large sauce pan over medium- high heat, add olive oil. Add onion and sauté for 2-3 minutes, until it becomes translucent. Add garlic and continue to cook for another 2 minutes.
- Add black beans, tomatoes, pumpkin, cinnamon, mexicorn, chipotle pepper, 2 tablespoons
Adobo sauce. Stir together until well combined. Add the vegetable broth.
- Bring chili to a boil, then reduce to a simmer and cover. Let simmer for 60-90 minutes, stirring occasionally. Add apple cider vinegar. Season with salt to tastes. Serve hot.