Description
A hearty vegetarian chili made with pumpkin and beans.
Ingredients
Scale
- 1 can pumpkin puree (15 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add chopped onion and bell pepper, sauté until soft.
- Add garlic, chili powder, and cumin, cook for 1 minute.
- Stir in pumpkin puree, beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Top with avocado or cilantro for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegetarian Pumpkin Chili