Description
Warm up your chilly nights with this delightful pumpkin chili, brimming with rich flavors and hearty textures. This easy-to-make dish combines creamy pumpkin puree with protein-packed kidney beans and vibrant vegetables, creating a comforting meal perfect for gatherings or cozy dinners at home. Enjoy every spoonful as it fills your kitchen with inviting aromas that wrap you in warmth.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup bell peppers, diced (red or yellow)
- 1 medium sweet yellow onion, chopped
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil for sautéing
- Salt and pepper to taste
- Optional: sour cream for serving
Instructions
- Chop the onion, bell peppers, and garlic. Gather all ingredients to streamline your cooking process.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent and fragrant.
- Stir in the diced bell peppers and minced garlic, cooking for about two minutes until fragrant.
- Add the pumpkin puree and fire-roasted tomatoes to the pot, letting them mingle for three minutes.
- Incorporate the kidney beans along with chili powder and cumin, ensuring everything is well mixed.
- Pour in the vegetable broth and bring to a gentle simmer. Allow it to cook on low heat for 20–30 minutes to meld flavors.
- Taste your chili and adjust seasonings as needed before serving warm with optional sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg