Pumpkin Chili with Black Beans and Chickpeas is a great alternative to a regular chili recipe! It makes a perfect Autumn recipe, especially during the holiday season. This healthy recipe is packed with fiber and protein. It makes an excellent recipe to make for Thanksgiving and Christmas!
In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans.
Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper.
Taste your chili, season some more with salt and pepper if needed.
Add the remaining cumin (or more) and remaining chili powder (or more), if desired.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices.
Reduce to simmer and cook for 20 minutes on simmer.
Serve in soup bowls, garnished with chopped green onion.