Description
A comforting and flavorful chili featuring pumpkin, black beans, and sweet peppers, perfect for chilly evenings.
Ingredients
Scale
- 1 can pumpkin puree (or fresh pumpkin, roasted and tender)
- 1 can black beans, drained and rinsed
- 2 sweet peppers (red or yellow), chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth (or chicken broth)
- Olive oil for sautéing
- Additional vegetables (optional, such as diced tomatoes, zucchini, or carrots)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent and fragrant.
- Add chopped sweet peppers and stir, letting them soften.
- Add cumin, chili powder, smoked paprika, and cayenne, letting the spices bloom for 1-2 minutes.
- Stir in pumpkin puree until everything is well combined.
- Pour in broth, stirring to combine thoroughly.
- Fold in black beans, allowing them to absorb flavors.
- Bring to a simmer, then reduce heat and bubble for 20-30 minutes.
- Taste and adjust seasonings as desired.
- Serve in bowls with optional toppings like fresh cilantro or avocado.
Notes
For a thicker chili, cook uncovered for the last 10 minutes. This dish also freezes well for later enjoyment!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pumpkin chili, vegetarian chili, fall recipes, comfort food, healthy chili