Pumpkin Chili

INGREDIENTS

• 2 tablespoons olive or canola oil
• 1/2 cup chopped onion
• 1 cup chopped red bell peppers
• 1 medium chopped zucchini
• 1 clove garlic
• 2 (14.5 ounce) cans canned peeled and diced tomatoes
• 1 (15 ounce) can 100% pure pumpkin
• 1 (15 ounce) can canned black beans
• 1 (15 ounce) can canned kidney beans
• 1/2 cup whole kernel corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper

DIRECTIONS

1. Heat vegetable oil in large saucepan over medium-high heat
2. Add onion, bell pepper, garlic, and zucchini; cook, stirring frequently, for 5 to 7 minutes or until tender.
3. Add tomatoes with juice, pumpkin, tomato sauce, beans, corn, chili powder, cumin, salt, pepper, and red pepper flakes.
4. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

You may need to add a tiny bit more water. I added about a cup. I also didn't drain my beans, which I've never done. I hope it's not too salty.