Pumpkin Chili (Vegetarian)
A hearty and vibrant vegetarian chili that combines pumpkin with beans and spices for a nutritious, comforting meal perfect for chilly evenings.
Ingredients
For the base
- 1 tablespoon Olive oil
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 medium Bell pepper (any color, diced)
Main ingredients
- 1 can Pumpkin puree (15 ounces)
- 1 can Black beans (drained and rinsed, 15 ounces)
- 1 can Kidney beans (drained and rinsed, 15 ounces)
- 1 can Diced tomatoes (with juice, 14.5 ounces)
- 2 cups Vegetable broth
Spices
- 2 tablespoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper (optional) For heat
For garnish
- 1 cup Corn (fresh, frozen, or canned)
- to taste Fresh cilantro or parsley For garnish (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about five minutes until softened.
- Incorporate the minced garlic and diced bell pepper and cook for an additional three to four minutes.
Cooking
- Stir in the pumpkin puree, black beans, kidney beans, and diced tomatoes with juice.
- Add the vegetable broth and mix well to combine.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 to 30 minutes.
- During the last five minutes, add in the corn and stir well.
- Taste and adjust the seasoning if necessary before serving.
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Notes
To enhance flavor, use fresh ingredients and let the chili simmer longer. Garnish generously with fresh herbs and adjust consistency with more vegetable broth if needed.