Pumpkin Chili
This hearty Pumpkin Chili combines the earthy flavors of pumpkin and nutritious beans with warming spices, making it a comforting dish perfect for cool evenings. It's a delightful twist on traditional chili that is both filling and healthy.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 each bell pepper (any color), diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn (frozen or fresh)
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven.
- Add the diced onion and bell pepper. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the black beans, pumpkin puree, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
- Season the mixture with chili powder, cumin, smoked paprika, salt, and black pepper. Stir well.
- Bring the chili to a gentle simmer. Reduce heat to low and let it cook for about 20 minutes, stirring occasionally.
- In the last 5 minutes of cooking, stir in the corn until heated through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro and lime wedges if desired.
Notes
For a spicier version, feel free to add diced jalapeños or a pinch of cayenne pepper.
This chili can be made ahead of time and refrigerated for up to 4 days or frozen for longer storage.
Serve with crusty bread or over rice for a more filling meal.