Pumpkin Chili
This hearty Pumpkin Chili combines the rich flavors of pumpkin and spices with the warmth of beans and vegetables, making it a perfect dish for fall. It's nutritious, filling, and offers a comforting twist on the classic chili.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Chef’s knife
- 1 Cutting board
- 1 Can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with their juice
- 1 can (15 oz) pumpkin puree
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 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 cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic, diced bell pepper, and diced carrots. Sauté for another 5 minutes until the vegetables are tender.
- Add the kidney beans, black beans, diced tomatoes (with their juice), pumpkin puree, and vegetable broth to the pot. Stir to combine.
- Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- Taste and adjust the seasonings if needed. If the chili is too thick, you can add more vegetable broth until the desired consistency is achieved.
- Serve the Pumpkin Chili hot, topped with sour cream, shredded cheese, and fresh cilantro if desired.
Notes
This chili can be made ahead and stored in the refrigerator for up to 3 days.
It also freezes well for up to 3 months. Just thaw and reheat when you're ready to serve.
For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper.