BARBEQUE PUMPKIN CHILI

There’s nothing that encompasses the richness of Fall like a hearty bowl of warm chili. This one, like the colors of the season, contains many layers of flavors ranging from a hint of sweet cinnamon and pumpkin, to spicy chili powder and smokey barbeque. We added a dash of pumpkin for a creamy depth and holiday nostalgia.

Curl up by the fireplace and enjoy a bowl (or two!).

BARBEQUE PUMPKIN CHILI

BARBEQUE PUMPKIN CHILI

Megan Patiry

Servings

10

Prep Time

10 minutes

Cook Time

35 minutes

Ingredients

  • 2 Tablespoons Ava Jane’s Kitchen Avocado Oil
  • ½ chopped yellow onion
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 and 1/2 teaspoons ground cumin
  • 1 teaspoons chili powder
  • 1 teaspoons Ava Jane’s Kitchen Los Muertos BBQ spice blend
  • 1 teaspoon onion powder
  • 2 cups (480ml) vegetable broth
  • 3 cans diced tomatoes (don’t drain)
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can pumpkin puree
  • 1 small sweet potato, peeled and diced
  • Colima Sea Salt and pepper to taste

Directions

  1. Heat avocado oil over medium heat in a 5 quart or larger stovetop pot. Add the onion and bell peppers and cook for 5 minutes, or until the onion is translucent and fragrant.
  2. Add garlic, Los Muertos BBQ seasoning, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute.
  3. Add the remaining ingredients (beans, broth, tomatoes, and pumpkin).
  4. Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
  5. Serve with additional toppings, if desired (cilantro and/or sour cream work extremely well!)
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