Description
A warm and comforting dish that combines the rich flavors of pumpkin and black beans, creating a nutritious and delicious meal.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (green or red), diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, shredded cheese, or avocado
Instructions
- Gather your ingredients and lay them out on the counter.
- Dice the onion and bell pepper, and mince the garlic.
- In a large pot, heat olive oil over medium heat and sauté the onion and bell pepper for 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes.
- Pour in the pumpkin puree, black beans, and diced tomatoes, stirring to combine.
- Gradually add vegetable broth and bring to a gentle simmer.
- Reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally.
- Season with salt and pepper, and serve with your favorite toppings.
Notes
- Choose sugar or pie pumpkins for a sweeter flavor if using fresh pumpkin.
- Experiment with spices like smoked paprika or cayenne for added flavor.
- Store leftovers in an airtight container in the fridge for up to three days.
- Freeze for up to three months in a freezer-safe container.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pumpkin Chili, Black Beans, Vegetarian Chili, Comfort Food, Healthy Recipe