Description
This Vegetarian Pumpkin Chili is a hearty, flavorful dish that’s perfect for a cozy autumn meal. Made with a blend of pumpkin, bell peppers, onions, and warm spices, it’s a comforting and satisfying vegetarian option the whole family will love.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 (15 oz) can pumpkin puree
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 cup vegetable broth
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions
1. – Heat the olive oil in a large pot or Dutch oven over medium heat.
2. – Add the onion and bell peppers and sauté for 5-7 minutes, until softened.
3. – Add the garlic and sauté for 1 minute, until fragrant.
4. – Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne (if using).
5. – Add the pumpkin puree, diced tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine.
6. – Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
7. – Season with salt and pepper to taste.
8. – Serve the Vegetarian Pumpkin Chili hot, garnished with chopped cilantro.
Notes
– For a creamier texture, you can blend a portion of the chili before adding it back to the pot.
– Adjust the spice level by adding more or less cayenne pepper.
– This chili can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American