Ingredients:
– 2 cups canned pumpkin puree
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 cup vegetable broth
– 1 can diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Olive oil for sautéing
– Fresh cilantro for garnish (optional)
Instructions:
1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, around 5-7 minutes.
2. Stir in the chili powder and cumin and let the spices toast for about a minute. This will enhance their flavors.
3. Add the canned diced tomatoes (with their juice), black beans, kidney beans, and vegetable broth into the pot. Mix them well.
4. Next, incorporate the pumpkin puree into the mixture. Stir until everything is well combined.
5. Bring the chili to a gentle simmer. Reduce the heat to low and let it cook for about 20-30 minutes, allowing all the flavors to meld together. Stir occasionally to prevent sticking.
6. Taste and season with salt and pepper as needed. If you like a little kick, feel free to add some hot sauce!
7. Serve hot, garnished with fresh cilantro if desired. Enjoy your hearty and comforting pumpkin chili!
Nutritional Information:
This Vegetarian Pumpkin Chili is nutritious and satisfying, providing approximately 250 calories per serving. It contains around 12 grams of protein, 3 grams of fat, and is packed with fiber thanks to the beans and pumpkin.
Time: Preparation time: 10 minutes | Cooking time: 30 minutes
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