Fall is the best season

Happy Halloween! It’s that time of year again when the leaves are changing colors, and we break out our warm coats and gloves. The days are now shorter than the nights, and we switch on the heat in our cozy homes. Our bodies are once again craving heavier foods, and with the holidays on the horizon, what better way to spend an autumn day than to savor a warm bowl of chili?

Pumpkin Spice Everything…even chili

Pumpkin Spice can be a controversial flavor—it’s either revered or disregarded. I personally love it, but only in the fall. It throws off my equilibrium any other time. The delicate balance of the sweet, cinnamon-y pumpkin mixed with the savory chili is a great combination to warm your heart up with. Plus, you can sprinkle on some dairy-free cheese.

An excellent dish providing flavor, protein, and fiber, this pumpkin chili is sure to keep you full and energized during the colder days.

You will need:

• 1 small onion, chopped
• 1 small head of garlic, crushed
• 2 15-ounce cans of black beans
• 2 15-ounce cans of kidney beans
• 2 15-ounce cans of corn kernels
• 2 15-ounce cans of pumpkin purée
• 2 6-ounce cans of tomato paste
• 4 tablespoons of chili powder
• 2 tablespoons of cinnamon
• 2 teaspoons of pure vanilla extract
• 2 teaspoons of oregano
• 2 teaspoons of parsley
• 1 teaspoon of red pepper flakes
• 1 tablespoon of veggie broth paste (I used Better than Bouillon Vegetable Base)
• Juice of 2 small limes (or 1 large one)

Throw all ingredients in a crock pot and stir until everything is mixed together. Let the chili cook for at least 4 hours. The longer it cooks, the more the flavors absorb.

It goes really well with pumpkin spice chips (a seasonal item from Trader Joe’s) or regular tortilla chips. I hope this dish keeps you warm and full during this advancing winter. Bon appétit!