Description
This Hearty Vegetarian Pumpkin Chili is a comforting fall dish that combines the flavors of pumpkin, beans, and spices for a warm and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and diced bell pepper, cooking for another 3-4 minutes.
- Add pumpkin puree, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes, stirring occasionally.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh cilantro.
Notes
- This chili freezes well; store in an airtight container for up to 3 months.
- Feel free to add your favorite vegetables such as corn or zucchini.
- For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg