Johnny's Pumpkin Chili
1/2 cup vegetable broth
1 large onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped
1 28 oz. can of diced tomatoes
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can pumpkin purée
2 cups vegetable broth
2 Tbsp. chili powder
2 tsp. cumin
2 tsp. Johnny's Seasoning Salt
juice from 1 lime
In a big pot, heat up the vegetable broth.
Sauté the onion and garlic until translucent, about 5 minutes.
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.
Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.
Turn off heat and stir in the lime juice.
Top with cilantro and serve immediately.