There’s nothing that encompasses the richness of Fall like a hearty bowl of warm chili. This one, like the colors of the season, contains many layers of flavors ranging from a hint of sweet cinnamon and pumpkin, to spicy chili powder and smokey barbeque. We added a dash of pumpkin for a creamy depth and holiday nostalgia.
Curl up by the fireplace and enjoy a bowl (or two!).
Prep: 10 minutes
Total: 45 minutes
2 Tablespoons Ava Jane’s Kitchen Avocado Oil
½ chopped yellow onion
1 green bell pepper, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 and 1/2 teaspoons ground cumin
1 teaspoons chili powder
1 teaspoons Ava Jane’s Kitchen Los Muertos BBQ spice blend
1 teaspoon onion powder
2 cups (480ml) vegetable broth
3 cans diced tomatoes (don’t drain)
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pumpkin puree
1 small sweet potato, peeled and diced
Colima Sea Salt and pepper to taste
Heat avocado oil over medium heat in a 5 quart or larger stovetop pot. Add the onion and bell peppers and cook for 5 minutes, or until the onion is translucent and fragrant.
Add garlic, Los Muertos BBQ seasoning, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute.
Add the remaining ingredients (beans, broth, tomatoes, and pumpkin).
Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
Serve with additional toppings, if desired (cilantro and/or sour cream work extremely well!)
Easy to download PDF: Barbeque Pumpkin Chili