Description
A comforting and nutritious chili combining pumpkin, black beans, and sweet peppers, perfect for chilly fall days.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can black beans, drained and rinsed
- 1 cup diced sweet peppers
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper (adjust to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until translucent.
- Add diced sweet peppers and cook until softened.
- Stir in pumpkin puree, black beans, and spices; let everything mingle for a moment.
- Pour in vegetable broth, stir, and bring to a gentle simmer. Cook for 20-30 minutes, stirring occasionally.
- Taste and adjust the seasoning, adding more cayenne if you want extra heat.
- Serve hot, topped with fresh cilantro, avocado slices, or a dollop of sour cream if desired.
Notes
For substitutions, you can use butternut squash instead of pumpkin or replace black beans with quinoa or lentils for a different twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chili, pumpkin, black beans, fall recipe, vegetarian, comfort food