Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (15 ounce) can pumpkin puree
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper. Sauté for 5-7 minutes, until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add pumpkin puree, crushed tomatoes, black beans, kidney beans, and vegetable broth to the pot. Stir to combine.
- Season with chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasonings as needed, adding salt and black pepper to your preference.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- If you prefer a thicker chili, let it simmer uncovered for a longer period.
- This chili freezes well. Store in an airtight container for up to 3 months.
- You can add other vegetables like corn, zucchini, or sweet potatoes for more variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg