Who says pumpkin recipes are only for the holidays? This delectable Vegetarian Pumpkin & Brown Rice Chili is perfect any time of year, especially when you want to bring a little warmth to a chilly day or night.
Prepare rice according to package directions.
Meanwhile, heat oil in a Dutch oven set over medium heat. Add pumpkin, jalapeño, onion, red bell pepper, garlic, chili powder, cumin, oregano, cinnamon, salt and pepper to pot and cook for 5 to 7 minutes, or until slightly softened.
Stir in tomatoes, beans and broth and bring to a boil. Reduce heat and simmer. Stir in rice and cook for 30 to 35 minutes, or until pumpkin is tender and chili is thickened. Top each bowl with avocado and green onions.