Pumpkin, pumpkin everywhere...

Do you have a bunch of pumpkin around your house? Have you always wondered what to do with that beautiful, round little ball of orange deliciousness?? 

I FINALLY had the courage to cut that puppy up and make this incredible Vegetarian Pumpkin Chili, provided by Beachbody.com. I have had this dish twice in two weeks... it's that good!!!

This is the perfect dish for a brisk autumn night, cozying up in front of the fire, with a snuggly blanket and a warm bowl of chili. Can you tell I miss living in the NorthEast???

Serves 6

Ingredients:

1 tsp extra virgin olive oil

1 medium onion, diced

1 medium red bell pepper, diced

2 carrots, peeled and sliced

3 cloves of garlic, minced

1 tbsp chili powder

1/2 tsp cumin

salt and pepper

1 can of diced tomatoes no salt added

2 cups of vegetable broth

2 cans of beans (your favorite)

1/2 can of pumpkin puree

4 cups of pumpkin (1/2 inch cubes)

1) In a large pot or Dutch oven, sautee onions, peppers, and carrots on medium heat in a tsp of extra virgin olive oil for 5 minutes or until onions are translucent.

2) Add garlic and cook for 1 minute more.

3) Next add spices, tomatoes, broth, beans, and pumpkin puree, simmer on med-low heat, stirring occasionally, uncovered, for about 15 minutes.

4) Add the pumpkin cubes and cook for an additional 20 minutes or until pumpkin becomes hard and you have desired thickness.

5) Serve and enjoy!!!!!!