Pumpkin & Butternut Squash Chili

Pumpkin & Butternut Squash Chili

Blogimg-Pumpkin-n-Butternut-Squash-Chili

  • 2 tablespoon olive oil
  • 1 onion , chopped
  • 4 garlic cloves , minced
  • 1 cup pumpkin puree , from the can or homemade
  • 1.5 cups diced butternut squash
  • 1.5 diced cup tomatoes , from the can
  • 2 cups vegetable stock or chicken stock
  • 15 oz canned black beans, drained and rinsed
  • 7.5 oz garbanzo beans, canned and rinsed
  • 1 tablespoon cumin powder
  • 2 tablespoons chili powder (reduce or add more, depending on your taste and desired spice level
  • 1 tsp cayenne pepper (optional if you want more spice)
  • salt and pepper

Garnish:

  • Avocado
  • Greek Yogurt
  • Green Onion

Instructions

  1. In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
  2. Add diced butternut squash and cook until tender (about 10min)
  3. Add pumpkin, canned tomatoes, vegetable stock (or water), black beans and garbanzo beans. Add the cumin & chili powder, stir everything well, and season with salt and pepper. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
  4. Serve in soup bowls, garnished with chopped green onion, plain greek yogurt & avocado