Description
This hearty Vegetarian Pumpkin Chili is a cozy, comforting, one-pot dish made with pumpkin puree, beans, and warming spices. It’s vegan, protein-packed, and perfect for fall or any time of the year.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups vegetable broth
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- Optional toppings: sour cream, avocado, shredded cheese, cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper, and sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for 1-2 more minutes until fragrant.
- Add diced tomatoes, pumpkin puree, black beans, kidney beans, and vegetable broth. Stir well to combine.
- Season with cumin, chili powder, smoked paprika, cinnamon, salt, and pepper.
- Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes, stirring occasionally.
- Taste and adjust seasonings as needed.
- Serve hot with desired toppings.
Notes
Add jalapeño or cayenne pepper for extra heat.Include sweet potatoes or zucchini for added texture.Mix in cooked quinoa or lentils for a protein boost.For a creamier version, stir in a splash of coconut milk.This recipe can be made in a slow cooker on low for 4–6 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
