Description
A hearty and flavorful vegetarian chili made with pumpkin and beans.
Ingredients
Scale
- 1 can of pumpkin puree (15 oz)
- 2 cans of black beans (15 oz each), drained and rinsed
- 1 can of diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, heat a little oil over medium heat.
- Add chopped onion, bell pepper, and garlic. Sauté until soft.
- Stir in chili powder, cumin, salt, and pepper. Cook for another minute.
- Add pumpkin puree, black beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Taste and adjust seasoning if needed.
- Serve hot with your choice of toppings.
Notes
- This chili can be made ahead and stored in the fridge for up to 4 days.
- It freezes well for up to 3 months.
- Top with avocado or cilantro for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegetarian Pumpkin Chili