Vegan Pumpkin Chili

Here’s another recipe I found online that I’ll be sure to make during these colder winter months.

Give this recipe a try if you want to make something fast, easy, and sure to warm you up from the inside out!

Ingredients:

• 1 teaspoon organic coconut oil

• 1 large organic onion, chopped

• 2 cloves organic garlic, minced

• 2 organic bell peppers, chopped

• 1 28-ounce can of organic diced tomatoes

• 1 15-ounce can organic black beans, drained and rinsed

• 1 15-ounce can organic pinto beans, drained and rinsed

• 1 15-ounce can organic pumpkin purée

• 2 1/2 cups organic vegetable broth

• 2 tablespoons organic chili powder

• 2 teaspoons organic cumin

• 2 teaspoons organic paprika

• 1 teaspoon pink Himalayan sea salt

• 1/2 teaspoon organic cinnamon

• Dash of organic cayenne pepper (optional)

• Juice from 1 organic lime

• Toppings: organic cilantro, avocado, and/or jalapeños.

Instructions:

1. In a big pot, heat up the coconut oil.

2. Sauté the onion and garlic until translucent, about 5 minutes.

3. Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.

4. Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.

5. Turn off heat and stir in the fresh lime juice.

6. Serve and add toppings.

Recipe by: yourbestlifenaturally