Description
Warm up with this comforting and flavorful Vegetarian Pumpkin Chili, made with creamy pumpkin, aromatic spices, and tender beans. This quick and easy recipe is perfect for a cozy fall meal.
Ingredients
– 1 tablespoon olive oil
– 1 onion, 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, rinsed and drained
– 1 (15 oz) can kidney beans, rinsed and drained
– 1 cup vegetable broth
– Salt and pepper to taste
– Chopped cilantro, lime wedges, and tortilla strips for serving
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the diced onion and sauté for 5 minutes, until translucent.
3. 3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. 4. Add the chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Stir to coat the onions and garlic.
5. 5. Pour in the pumpkin puree, diced tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine.
6. 6. Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally, until thickened.
7. 7. Season with salt and pepper to taste.
8. 8. Serve the Vegetarian Pumpkin Chili hot, garnished with chopped cilantro, lime wedges, and crispy tortilla strips.
Notes
For a creamier texture, you can blend a portion of the chili before serving. This chili also freezes well for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American