Spiced Pumpkin Vegetarian Chili
A hearty and flavorful vegetarian chili that features the warmth of spiced pumpkin, perfect for fall gatherings and chilly nights.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cups pumpkin puree
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
2 cups vegetable broth
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Sour cream and shredded cheese for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
2. Stir in bell pepper and cook for another 3 minutes.
3. Add pumpkin puree and cook, stirring occasionally, for 5 minutes.
4. Stir in black beans, diced tomatoes, and vegetable broth.
5. Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well.
6. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
7. Stir in fresh cilantro and lime juice right before serving.
8. Serve hot with optional toppings like sour cream and shredded cheese.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Reheat in a pot over medium heat, stirring occasionally, until heated through. Alternatively, microwave in 1-minute intervals, stirring in between.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
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