Vegetarian Pumpkin Chili

     It's all about Pumpkin come September 1 thru December 31, then it's forgotten til the next season rolls around.  Ironically, the first thing that comes to mind is all the sweet dishes, but I have found adding Pumpkin to savory really compliments the flavors.  Such is the case with my Vegetarian Pumpkin Chili.  This big pot makes 12 cups, each one being 188 calories, 28.8g carbs, 7.6g fiber, 21.2g net carbs, 10g protein and 5g fat.  So, while the time is right, whip up this fantastic taste of Fall!  :)

Ingredients for 12 Cups~

1 Tablespoon Olive Oil

1 Tablespoon chopped Garlic

1 diced Onion

2 cups Vegetable Broth

1/2 cup Quinoa

1/2 cup Lentils

2 cans Rotel

1 can crushed Tomatoes (sub with diced if prefer)

3 Tablespoons Chili Powder

1 Tablespoon Cumin

2 cans drained Beans

1 can Pumpkin

4oz Cream Cheese (feel free to add entire block if desired)

1 pound cooked ground Beef (optional if not Vegetarian)

1 pound cooked diced Chicken Breast (optional if not Vegetarian)

     Add Oil to large stock pot, along with Garlic and Onion, cook slowly til golden brown.  Pour in Broth, Quinoa, Lentils, Rotel, Tomatoes, Chili Powder and Cumin and bring to simmer for 45 minutes.  When grains have softened, stir in Beans, Pumpkin and Cream Cheese.  Add optional meats if desired.  Enjoy  :)