Pumpkin Chili

Using seasonal ingredients not only enhances the flavor of your dishes but also supports local agriculture and reduces your carbon footprint. Pumpkins, in particular, are a fall staple that brings a wealth of nutritional value to your meals. High in vitamins A and C, fiber, and antioxidants, pumpkin is a powerhouse ingredient that can help boost your immune system and promote overall health. Combined with nutrient-rich beans, which are loaded with protein and fiber, this chili becomes a hearty dish that will keep you full and satisfied.

Warm up this fall with Hearty Pumpkin Chili, a comforting dish that combines the earthy flavors of pumpkin, beans, and spices. Packed with vitamins and fiber, this creamy, nutritious recipe is perfect for family dinners or meal prep. Using seasonal ingredients not only enhances flavor but supports local agriculture. Whether garnished with cilantro or paired with cornbread, this chili is sure to be a crowd-pleaser! #PumpkinChili #FallRecipes #ComfortFood #HealthyEating #SeasonalIngredients

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Ingredients

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 carrot, diced

1 can (15 oz) pumpkin puree

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juices)

2 cups vegetable broth

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Shredded cheese (for serving, optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.

Add the minced garlic, diced bell pepper, and carrot to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for another minute until the spices become fragrant.

Add the pumpkin puree, black beans, kidney beans, diced tomatoes (with juices), and vegetable broth. Stir everything to combine well.

Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pot. Let it simmer for at least 30 minutes, stirring occasionally.

Taste and adjust seasoning if necessary. If you prefer a spicier chili, add more cayenne pepper at this stage.

Serve hot, garnishing each bowl with fresh cilantro and a dollop of sour cream or Greek yogurt, along with shredded cheese if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6