Description
This Vegetarian Pumpkin Chili is a cozy, comforting dish that’s packed with bold flavors and wholesome ingredients. It’s the perfect meal for a chilly fall evening.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 cups diced pumpkin
– 2 cans (15 oz each) black beans, rinsed and drained
– 2 cans (15 oz each) kidney beans, rinsed and drained
– 1 can (28 oz) diced tomatoes
– 2 cups vegetable broth
– 2 tablespoons chili powder
– 1 tablespoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (optional, for heat)
– Salt and pepper to taste
Instructions
1. – Heat the olive oil in a large pot or Dutch oven over medium heat.
2. – Add the diced onion and sauté for 5 minutes until translucent.
3. – Stir in the minced garlic and sauté for an additional 1 minute.
4. – Add the diced bell peppers and pumpkin, and cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
5. – Pour in the black beans, kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
6. – Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
7. – Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the pumpkin is tender and the chili has thickened.
8. – Taste and adjust seasonings as needed.
9. – Serve the Vegetarian Pumpkin Chili hot, with desired toppings such as shredded cheese, sour cream, and chopped cilantro.
Notes
– For a creamier texture, you can blend a portion of the chili before serving.
– Adjust the amount of cayenne pepper to control the level of heat.
– This chili can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American