Description
A hearty and nutritious pumpkin chili that is perfect for fall.
Ingredients
Scale
- 1 can of pumpkin puree (15 oz)
- 1 can of black beans (15 oz), drained and rinsed
- 1 can of kidney beans (15 oz), drained and rinsed
- 1 can of diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Stir in chili powder, cumin, salt, and pepper, cook for 1 minute.
- Add pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, garnished with your choice of toppings.
Notes
- Adjust spices according to your taste.
- Top with cheese, sour cream, or avocado if desired.
- Can be stored in the refrigerator for up to 5 days.
- 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: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pumpkin Chili, Vegetarian Chili, Fall Recipes