Description
A comforting and nutritious chili made with pumpkin, black beans, and sweet peppers, perfect for chilly days.
Ingredients
Scale
- 1 can pumpkin purée (or fresh pumpkin, roasted)
- 2 cans black beans, drained and rinsed
- 2–3 sweet bell peppers, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne (adjust to taste)
- 2–3 cups vegetable or chicken broth
- Fresh cilantro, chopped (for garnish)
- Lime juice (for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onions and minced garlic until fragrant, about 5 minutes.
- Add chopped sweet peppers to the pot and sauté until they soften, about 5–7 minutes.
- Sprinkle in chili powder, cumin, smoked paprika, and cayenne, stirring for 1 minute until spices are fragrant.
- Incorporate pumpkin purée and black beans, then add enough vegetable broth for desired consistency.
- Bring to a gentle simmer, reduce heat, and let it bubble for about 30 minutes, adjusting seasoning as needed.
- Just before serving, stir in fresh cilantro and add a squeeze of lime juice.
Notes
Feel free to customize with toppings like sour cream, avocado, or cheese. This chili also pairs well with cornbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: pumpkin chili, vegetarian chili, easy chili, comfort food, autumn recipes