Description
A cozy and hearty vegetarian pumpkin chili made with creamy pumpkin puree, two types of beans, tomatoes, warm spices, and sweet corn. This comforting one-pot meal is rich, satisfying, and perfect for chilly evenings.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 can (15 ounces) pumpkin puree
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup tomato sauce
- 1 cup vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat a large heavy-bottomed pot over medium heat.
- Add olive oil, then sauté diced onion and red bell pepper for about 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Add chili powder, ground cumin, and smoked paprika. Stir constantly for 30 seconds to toast the spices.
- Stir in pumpkin puree, diced tomatoes with juices, tomato sauce, vegetable broth, black beans, kidney beans, and corn. Mix well to combine.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened.
- Season with salt and black pepper. Taste and adjust seasoning as needed.
- Ladle into bowls and serve hot.
Notes
- Let the chili rest for 10 minutes before serving to allow flavors to settle.
- For extra thickness, mash a few beans against the side of the pot and stir.
- Add a squeeze of fresh lime juice before serving for brightness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 8g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg