Pumpkin Chili
This hearty pumpkin chili is a perfect comfort food for a chilly evening, packed with flavor and nutritious ingredients.
Equipment
- large pot or Dutch oven
Ingredients
Main Ingredients
- 28 ounce diced tomatoes undrained
- 15 ounce pumpkin puree
- 15 ounce black beans rinsed and drained
- 15 ounce kidney beans rinsed and drained
- 1 cup corn frozen or canned
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Cooking
- Pour in vegetable broth, diced tomatoes (undrained), and pumpkin puree. Bring to a simmer.
- Add kidney beans, black beans, and corn.
- Reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally. For best flavor, simmer longer.
Serving
- Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.
Notes
This chili can be made ahead of time and tastes even better the next day. It also freezes well for up to 3 months. Adjust spice levels to your preference by adding more or less chili powder, or a pinch of cayenne pepper for extra heat.