Description
This Pumpkin Chili is a cozy and delicious dish perfect for autumn. With hearty beans, aromatic spices, and a touch of sweetness from pumpkin, it delivers a warm, spicy flavor that pairs wonderfully with cornbread or tortilla chips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper (red or green), diced
- 3 cloves garlic, minced
- 1 lb ground beef, turkey, or a plant-based protein (optional)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 tablespoon maple syrup or honey (optional)
- Fresh cilantro, sour cream, shredded cheese, and sliced avocado for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Protein (if using): If adding meat, stir it into the pot with the veggies. Cook until browned, about 7-8 minutes. Drain excess fat if needed.
- Add the Spices and Pumpkin: Stir in the chili powder, cumin, smoked paprika, cinnamon, and cayenne (if using). Cook for 1-2 minutes to bloom the spices. Add the pumpkin puree and stir to combine.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes (with juices), black beans, kidney beans, and broth. Stir well. Season with salt and pepper. Add maple syrup or honey if desired.
- Simmer: Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 20-30 minutes, stirring occasionally. Add more broth or water if it gets too thick.
- Serve: Taste and adjust seasoning if necessary. Serve hot with toppings like fresh cilantro, sour cream, shredded cheese, or sliced avocado.
Notes
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Additions: Feel free to add corn, zucchini, or quinoa for extra texture and nutrition.
- Prep Time: 15 mins
- Cook Time: 45 minutes
- Category: main course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 50mg