Description
Warm up this fall with a delightful blend of savory pumpkin, hearty beans, and aromatic spices in this easy-to-make chili that’s perfect for chilly evenings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 oz) canned pumpkin puree
- 1 can (15 oz) canned black beans, rinsed
- 1 can (14.5 oz) canned diced tomatoes
- 2 cups vegetable broth (low-sodium)
- 2 tbsp chili powder
- 1 tsp cumin
Instructions
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, cooking until soft—about five minutes.
- Add Garlic: Stir in minced garlic and sauté for another minute until fragrant.
- Stir in Pumpkin: Add canned pumpkin puree, diced tomatoes, and vegetable broth. Stir until fully combined.
- Spice It Up: Sprinkle in chili powder and cumin; stir well to ensure even seasoning.
- Simmer: Bring the chili to a gentle boil, then reduce heat and let it simmer uncovered for at least thirty minutes.
- Final Touches: During the last ten minutes of cooking, mix in rinsed black beans. Serve hot with your favorite toppings like cheese or avocado.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 390mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg