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!
1 cup canned pumpkin
3 TBSP olive oil
½ cup cornmeal
1 diced medium red onion
2 large chopped zucchinis
⅓ cup chopped green onions
2 tablespoons tomato paste
2 cups of canned beans (chili beans)
1 cup canned diced tomatoes
3 ½ cups low-sodium vegetable broth
4 minced garlic cloves
3 diced red bell peppers
1 can of canned corn
1 TBSP chili powder
2 teaspoon cumin
pinch of salt & ground black pepper to taste
shredded cheese (optional)
No nutrition information available
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!