Pumpkin Chili
This hearty Pumpkin Chili combines the earthy flavor of pumpkin with the spicy warmth of chili spices. It's a comforting dish perfect for fall and winter, offering a nutritious and delicious meal option.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 set Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juice
- 2 cups vegetable broth
- to taste salt
- to taste pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until fragrant and the bell pepper is slightly softened.
- Stir in the ground cumin, chili powder, and smoked paprika. Cook for another minute, allowing the spices to release their fragrance.
- Add the pumpkin puree, kidney beans, black beans, diced tomatoes (with juice), and vegetable broth to the pot. Stir well to combine all ingredients.
- Season with salt and pepper to taste. Bring the chili to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. If the chili is too thick, you can add more vegetable broth to reach your desired consistency.
- Serve hot, garnished with optional toppings like sour cream, shredded cheese, avocado, or cilantro.
Notes
This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Feel free to add other vegetables like corn or zucchini for added nutrition and texture.
For a spicier chili, add diced jalapeños or cayenne pepper according to your heat preference.