Easy Pumpkin Zucchini Chili

This pumpkin zucchini chili lasted about 5 minutes until it was all gone! Submitted by Zoe Waldron
This pumpkin zucchini chili lasted about 5 minutes until it was all gone! Submitted by Zoe Waldron
This easy pumpkin zucchini chili is sure to be a hit for lunch or dinner, especially during the fall and winter! It's a hit for tailgating too. The pumpkin flavor is delicious - not overpowering. Try it!

Ingredients

1 cup canned pumpkin 3 TBSP olive oil 1/2 cup cornmeal 1 diced medium red onion 2 large chopped zucchinis 1/3 cup chopped green onions 2 tablespoons tomato paste 2 cups of canned beans (chili beans) 1 cup canned diced tomatoes 3 1/2 cups low-sodium vegetable broth 4 minced garlic cloves 3 diced red bell peppers 1 can of canned corn 1 TBSP chili powder 2 tsp cumin pinch of salt & ground black pepper to taste shredded cheese (optional)

Nutritional information

No nutrition information available

Instructions

Heat element to low-medium. Add olive oil to pan. Combine pumpkin, tomato paste, diced tomatoes, vegetable broth, and red bell peppers. Heat for 5 minutes then add everything else and simmer for 50 minutes. Add salt and pepper to taste. Top with cheese if desired and enjoy!