Description
A hearty pumpkin chili that combines the flavors of pumpkin and spices.
Ingredients
Scale
- 1 can pumpkin puree (15 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add bell pepper and cook for another 3 minutes.
- Stir in pumpkin puree, black beans, kidney beans, and diced tomatoes.
- Add vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, garnished with your choice of toppings.
Notes
- This chili can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- Adjust spices to your preference for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pumpkin Chili, Vegetarian Chili, Healthy Chili