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Description
A hearty and flavorful vegetarian chili made with pumpkin, black beans, kidney beans, and a blend of warming spices.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper, or more to taste
- Salt and freshly ground black pepper to taste
- Toppings: sour cream, cilantro, avocado, shredded cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper, and stir for 30 seconds to toast the spices.
- Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, and vegetable broth.
- Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld. The longer it simmers, the better it will taste.
- Season with salt and pepper to your liking.
- Serve hot with your favorite chili toppings.
Notes
- For a spicier chili, increase the amount of cayenne pepper.
- The chili can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will continue to develop.