Description
Warm up this fall with a delicious Pumpkin Chili that combines the sweetness of pumpkin with hearty beans and aromatic spices. This vibrant dish is quick to prepare and perfect for gatherings, cozy nights in, or meal prep. With every spoonful, you’ll enjoy a delightful balance of flavors that will impress family and friends alike.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
- ¼ cup chopped cilantro
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions and minced garlic until translucent.
- Add chili powder, cumin, and smoked paprika; stir for one minute to release flavors.
- Mix in pumpkin puree and diced tomatoes with juices; combine well.
- Incorporate kidney beans and vegetable broth; bring to a gentle simmer for about 20 minutes.
- Taste and adjust seasoning with salt, pepper, cayenne pepper, or jalapeños if desired.
- Serve in bowls topped with dollops of sour cream and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg