Description
A hearty and flavorful chili made with pumpkin and spices, perfect for fall.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste before serving.
Notes
- Serve with cornbread or over rice for a complete meal.
- This chili can be made ahead of time and tastes even better the next day.
- Adjust the spice level by adding more or less cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Spicy Pumpkin Chili, Fall Recipe, Vegan Chili, Pumpkin Recipe