Pumpkin chili is a hearty and comforting dish that combines the rich flavors of chili with the subtle sweetness of pumpkin. This warming meal is perfect for chilly evenings, offering a satisfying blend of spices, beans, and vegetables that come together to create a cozy and nutritious bowl of goodness.
Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes (with juice)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups vegetable broth (find my broth recipes HERE and HERE)
- Optional toppings: sour cream, shredded cheese, avocado, or fresh cilantro
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chili powder, ground cumin, smoked paprika, salt, and pepper, stirring to coat the vegetables in the spices.
4. Add the pumpkin puree, kidney beans, black beans, diced tomatoes (with juice), and vegetable broth. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 20-30 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed. If you prefer a thicker chili, let it simmer uncovered for a few more minutes.
7. Serve the pumpkin chili hot, topped with sour cream, shredded cheese, avocado, or fresh cilantro if desired. Enjoy this comforting and flavorful dish!
Aprile's Kitchen 