Pumpkin Chili, Vegan, DF, GF

Ingredients: 

• 2 tablespoons cooking oil (we like EVOO or avocado oil) 
• 1 sweet onion, finely chopped 
• 1 teaspoon salt 
• 1 green pepper, cored and finely chopped (or any other bell pepper color) 
• 3 cloves of garlic, minced 
• 2 tablespoons tomato paste 
• 1 teaspoon oregano 
• 1 teaspoon smoked paprika 
• 1 tablespoon chili powder 
• 1 tablespoon cumin 
• 1 15-ounce can pumpkin puree 
• 1 15-ounce can pinto or white beans, drained 
• 1 15-ounce can black beans, drained 
• 1 15-ounce can diced tomatoes with juice 
• 1 cup frozen corn 
• 1½ cup vegetable broth 
• salt and pepper to taste 
• Optional toppings: avocado, sour cream, cilantro 

Directions: 

Heat a large deep pot on medium heat. Add cooking oil and allow to warm. Then add the chopped onion and 1 tsp salt and cook until translucent, about 3-4 minutes. Next, add the bell pepper and garlic and cook for 2 more minutes. 

Then add the spices and tomato paste, stir and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn, and vegetable broth. Bring to a low boil and cook for about 10 minutes, adding more broth if needed, until heated through. Add salt and pepper to taste. 

Add your favorite toppings and enjoy!