Pumpkin Chili
This hearty Pumpkin Chili is a warm and flavorful dish that combines the rich taste of pumpkin with traditional chili spices. It's perfect for a cozy dinner or as a comforting meal on chilly days. Rich in nutrients and packed with flavor, this chili is sure to please meat lovers and vegetarians alike.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, chopped
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- to taste salt and pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, minced garlic, and diced bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the chopped carrots and cook for another 3 minutes.
- Add the pumpkin puree, black beans, kidney beans, diced tomatoes with juice, and vegetable broth to the pot.
- Sprinkle in the chili powder, ground cumin, smoked paprika, cinnamon, and season with salt and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for about 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.
- Taste and adjust seasoning if necessary.
- Serve hot, topped with optional toppings if desired.
Notes
For a spicier kick, consider adding diced jalapeños or cayenne pepper to the chili.
This dish can be made ahead of time and also freezes well, making it perfect for meal prep.
Feel free to customize the beans based on your preference; pinto or chickpeas work well too.
Serve with cornbread or crusty bread for a complete meal.