Description
This Pumpkin Chili is a warm and hearty fall comfort dish that combines the creamy sweetness of pumpkin puree with savory black beans and tomatoes, all seasoned with chili powder and cumin. It’s perfect for cozy evenings and serves as a nutritious, satisfying meal for around four people.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent, which takes about 5 minutes. Add minced garlic and cook for another minute to release its aroma.
- Add Main Ingredients: Stir in the pumpkin puree, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Mix all the ingredients thoroughly to combine the flavors.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
- Serve: Ladle the hot chili into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Enjoy your cozy fall bowl of pumpkin chili!
Notes
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños when sautéing the onions.
- You can substitute canned pumpkin puree with fresh roasted and mashed pumpkin for a more natural flavor.
- This chili pairs well with a side of cornbread or over steamed rice for a more filling meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheat well on the stovetop or microwave.
- To make it vegan and gluten-free, ensure the chili powder and other spices don’t contain any additives with gluten or animal-based ingredients.
