Description
This Vegetarian Pumpkin Chili is a hearty and flavorful dish perfect for cooler weather. Made with pumpkin puree, beans, and a blend of spices, this chili is a comforting and satisfying meal for any night of the week.
Ingredients
Scale
Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 garlic cloves, minced
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with juices
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon lime juice
- chopped fresh cilantro for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and bell pepper, sauté for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
- Add Ingredients: Stir in pumpkin puree, beans, diced tomatoes, vegetable broth, spices. Bring to a simmer, cover, and cook on low for 25–30 minutes.
- Finish and Serve: Stir in lime juice before serving. Ladle into bowls and garnish with cilantro if desired.
Notes
- This chili thickens as it sits and tastes better the next day.
- Add corn or quinoa for extra texture.
- Serve with cornbread, tortilla chips, or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
