Description
A warm and satisfying pumpkin chili that combines traditional flavors with a unique twist, perfect for chilly fall evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Sprinkle in the chili powder, cumin, and smoked paprika. Stir well and allow the spices to bloom for about a minute.
- Pour in the drained kidney and black beans, pumpkin puree, and diced tomatoes. Mix everything thoroughly until well combined.
- Add the vegetable broth to the pot. Stir to incorporate all ingredients.
- Bring the chili to a gentle boil, then reduce the heat to low. Allow it to simmer for about 30-40 minutes, stirring occasionally.
- Before serving, taste the chili and add salt and pepper as needed. Adjust the chili powder for heat to your preference.
- Scoop the chili into bowls and garnish with fresh cilantro if desired. Enjoy!
Notes
Customize the spiciness to your liking and try different beans or vegetables for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg