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Vegetarian Pumpkin Chili

Vegetarian Pumpkin Chili
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A hearty and flavorful vegetarian chili featuring pumpkin, beans, and warming spices, perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pumpkin puree
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Add minced garlic and diced red bell pepper; sauté for another 3-4 minutes until softened.
  3. Stir in chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper; cook spices for 1 minute to release their aroma.
  4. Add black beans, kidney beans, pumpkin puree, diced tomatoes, and vegetable broth. Stir to combine.
  5. Bring the chili to a boil, then reduce heat and simmer uncovered for 25-30 minutes until slightly thickened, stirring occasionally.
  6. Season with salt and black pepper to taste.
  7. Serve hot, garnished with fresh chopped cilantro.

Notes

For extra creaminess, stir in a splash of coconut milk just before serving or top with shredded cheese if not vegan.

Find it online: https://seasonedrecipe.com/vegetarian-pumpkin-chili-recipe/