Pumpkin Chili

Ingredients:

• 2 Tbsp. Olive Oil, Country Crock Plant Butter, or Butter
• 1 tsp. Salt
• 1 Yellow or Red Pepper, finely chopped
• 4-6 Celery Stalks, chopped
• 1-2 cups Butternut Squash, cubed
• 2 tsp. Oregano
• ½ tsp. Pepper
• 1 tsp. Smoked Paprika
• 2-3 tsp. Chili Powder
• 2 tsp. Cumin
• 3 tsp. Fresh Dill –or- 1 tsp. dry Dill, optional
• 1 (3 ounce) can Tomato Paste
• 1 (15 ounce) can 100% Pumpkin
• 1 (15 ounce) can Diced Tomatoes with the juice
• 1 (15 ounce) can Pinto Beans, drained
• 1 (15 ounce) can Black Beans, drained
• 1 (12 ounce) bag of Frozen Corn
• 1/2-3/4 cup Vegetable or Chicken Broth
• 1 (13.5-15 ounce) can Coconut Milk Cilantro
• Tortilla Chips

*If you don’t like mushrooms, add an alternate vegetable(s). Diced Carrots, Green Beans, etc..

Directions:

1. In a large deep pot, warm the olive oil or butter over medium heat.
2. Add the salt, diced pepper, celery, squash, oregano, & pepper and cook for about 3 minutes, stirring constantly.
3. Add smoked paprika, chili powder and cumin; stir until the pepper, celery and squash are softened for about 2 minutes.
4. Add the pumpkin, diced tomatoes, drained beans, corn and vegetable broth.
5. Bring to a low boil and cook for about 10 minutes. Stir often until heated through.
6. Add Coconut Milk and stir thoroughly.
7. Serve warm with a sprig of cilantro and crushed tortilla chips.