Dr. Furman's 3 Bean Pumpkin Chili

Dr. Furman's 3 Bean Pumpkin Chili

Pumpkin puree adds a special flavor and creamy texture to this unique chili. And since pumpkins and other colorful squashes are good sources of beta carotene, it also enhances the nutrient density.
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Serves: 6
• 1 onion, diced
• 1 green bell pepper, diced
• 3 roma tomatoes, diced
• 6-8 mushrooms, quartered
• 1 1/2 cups cooked black beans or 1 (15 ounce) can no-salt-added or low sodium black beans
• 1 1/2 cups cooked kidney beans or 1 (15 ounce) can no-salt-added or low sodium kidney beans
• 1 1/2 cups cooked white beans or 1 (15 ounce) can no-salt-added or low sodium white beans
• 28 ounces low sodium or no-salt-added tomato sauce packed in BPA-free cartons
• 1 1/2 cups pureed cooked pumpkin or pumpkin puree packed in BPA-free cartons
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 2 tablespoons Italian seasoning
• 2 cups low sodium or no-salt-added vegetable broth, or as desired
• green onions for garnish

Water sauté onion and pepper until they are starting to soften, then add tomatoes and mushrooms. Cook until soft, then add all beans, tomato sauce and then pumpkin. Add chili powder, cumin, and Italian seasoning. 

To thin chili, add as little or as much vegetable broth as you'd like. If you like a thick chili, only add a few tablespoons. Keep the heat on high until the chili starts to boil, then reduce to low heat and simmer for 45 minutes. 

Garnish with chopped green onions.