When the cold weather hits, I want something warm, satisfying and delicious like a big old bowl of chili but I wanted a hearty meatless version, so I came up with this recipe which uses a fall staple that we all love: pumpkin. It’s easy to make, basically cooks itself, and is vegetarian, too—so you’re cutting down on the fat and calories you’d get in a traditional meat chili without sacrificing flavor. If pumpkin isn’t your thing, you could substitute precut butternut squash for a super fast weeknight meal.
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