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Pumpkin Chili

This hearty and flavorful Pumpkin Chili is a perfect autumn dish that brings together the richness of pumpkin with a kick of spices and protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 290 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Measuring cups and spoons
  • 1 Can opener
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 can (15 oz) canned pumpkin
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 cup vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup corn kernels (fresh, frozen, or canned)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion, and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic, bell pepper, and carrot, cooking for an additional 3-4 minutes until softened.
  • Add the canned pumpkin, black beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
  • Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for about 20-30 minutes, stirring occasionally.
  • In the last 5 minutes of cooking, add the corn kernels and stir until heated through.
  • Taste and adjust seasoning if necessary.
  • Serve hot with optional toppings such as sour cream, shredded cheese, chopped cilantro, or avocado.

Notes

This chili can be made ahead of time and stored in the fridge for up to 4 days or frozen for longer storage.
For a spicier chili, add chopped jalapeños or cayenne pepper to taste.
Feel free to customize by adding other vegetables or ground meat if desired.