Description
A hearty pumpkin and bean chili that is perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño and cook for another 3 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
- Add black beans, kidney beans, pumpkin puree, diced tomatoes, and vegetable broth. Bring to a simmer.
- Reduce heat and simmer for at least 20 minutes, or up to an hour, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- This chili can be made vegetarian or vegan by using plant-based toppings.
- For a spicier version, add more jalapeño or cayenne pepper.
- Can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg