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–+ servings

Pumpkin Chili

A comforting blend of flavors that brings a unique twist to a classic favorite, combining pumpkin with hearty beans and spices.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main
Cuisine American
Servings 6 servings
Calories 210 kcal

Equipment

Ingredients
  

Essential Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup corn (fresh, frozen, or canned)

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until soft. Stir in minced garlic and diced bell pepper, cooking for an additional 3 minutes.
  • Add pumpkin puree to the pot and stir well to combine with the sautéed mixture.
  • Incorporate black beans, kidney beans, diced tomatoes, and vegetable broth. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together.
  • Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally.
  • In the last 5 minutes, stir in corn. Adjust seasoning if necessary and serve garnished with fresh herbs.

Notes

Pumpkin chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 10gFat: 4g
Keyword chili, pumpkin, vegetarian
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