Pumpkin Chili
Warm up with this hearty Pumpkin Chili, a delightful mix of flavors that combines pumpkin, beans, and spices for a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion about half a large onion
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 small jalapeño finely minced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 cups vegetable broth
- 3 14-ounce cans petite diced tomatoes undrained
- 1 15-ounce can pinto beans rinsed and drained
- 1 15-ounce can kidney beans rinsed and drained
- 1 15-ounce can pumpkin puree
- 1 large sweet potato peeled and diced
- 1/2 15-ounce can black beans optional, rinsed and drained
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green and red bell peppers, and minced jalapeño. Cook for 5 minutes until the onion is soft.
- Stir in the minced garlic, salt, black pepper, ground cumin, chili powder, and onion powder, and cook for an additional minute.
- Add the vegetable broth, diced tomatoes (with juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, also add the black beans. Stir well to combine.
- Cover the pot with a lid, lower the heat to medium-low, and let it cook for 30 minutes, stirring occasionally.
- Serve with optional toppings like chopped cilantro, red onion, and avocado slices. Enjoy the hearty flavors of this chili!