Description
This hearty and flavorful Pumpkin White Bean Chili combines creamy pumpkin puree with tender white beans and a blend of warm spices. Perfect for a comforting meal, this chili is packed with nutrient-rich ingredients and offers a delightful twist on traditional chili recipes. It’s easy to prepare on the stovetop and can be garnished with your favorite toppings like tortilla chips, sour cream, and shredded cheese.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
Spices
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 (15-ounce) can pumpkin puree
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chiles
- 3 cups vegetable broth
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro (optional)
Optional Garnishes
- Tortilla chips
- Sour cream
- Shredded cheese
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, to develop the base flavors.
- Add Garlic and Bell Pepper: Stir in minced garlic and diced bell pepper. Continue cooking for another 3 minutes until the vegetables soften and become fragrant.
- Incorporate Spices: Add ground cumin, smoked paprika, chili powder, ground cinnamon, salt, and black pepper to the pot. Stir thoroughly to coat the vegetables with the spices, releasing their aromas.
- Add Main Ingredients: Mix in pumpkin puree, white beans, diced tomatoes, and diced green chiles. Combine everything well to ensure an even distribution of flavors.
- Add Broth and Simmer: Pour in the vegetable broth and stir. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking and to allow the chili to thicken slightly.
- Finish with Lime Juice: Once thickened, add fresh lime juice and stir well for a bright, fresh flavor contrast.
- Adjust Seasoning and Add Cilantro: Taste the chili and adjust salt or spices as needed. Optionally, stir in chopped fresh cilantro for added herbal freshness.
- Serve and Garnish: Serve the chili hot, garnished with tortilla chips, a dollop of sour cream, and shredded cheese if desired, for added texture and richness.
Notes
- For a spicier chili, add a pinch of cayenne pepper or extra diced green chiles.
- This chili can be made vegan by skipping the sour cream and cheese garnishes or using their plant-based alternatives.
- Feel free to substitute canned beans with cooked dried beans to reduce sodium content.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Serve with warm tortillas or over cooked rice for a more filling meal.
