Pumpkin Chili
A delightful and hearty vegetarian chili enriched with pumpkin puree, beans, and spices, perfect for cozy fall nights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds sweetness and depth
- 2 cloves garlic, minced Enhances flavor
- 1 bell pepper, diced bell pepper, diced Adds texture and color
Main Ingredients
- 1 can (15 ounces) pumpkin puree Provides creaminess
- 1 can (15 ounces) black beans, drained and rinsed For protein
- 1 can (15 ounces) kidney beans, drained and rinsed For protein
- 1 can (14.5 ounces) diced tomatoes, with juice Adds moisture and acidity
- 2 cups vegetable broth Base liquid
- 1 cup corn (fresh, frozen, or canned) Adds sweetness
Spices
- 2 tablespoons chili powder Adds heat
- 1 teaspoon cumin Enhances flavor
- 1 teaspoon smoked paprika Adds depth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional) For extra heat
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about five minutes until soft and translucent.
- Stir in the minced garlic and diced bell pepper and cook for an additional three to four minutes.
Cooking
- Add in the pumpkin puree, black beans, kidney beans, diced tomatoes with their juice, and vegetable broth. Stir to combine.
- Mix in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper.
- Increase the heat to bring to a boil, then reduce heat and let simmer uncovered for 20 to 30 minutes, stirring occasionally.
- In the last five minutes, stir in the corn.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro or parsley if desired.
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Notes
This chili can be served with crusty bread, rice, or tortilla chips, and topped with shredded cheese or avocado for extra flavor.