Ingredients
- 1 can pumpkin (or fresh pumpkin, baked or steamed)
- 1 can black beans (or dried beans, soaked and cooked)
- 2 sweet peppers (bell peppers, mixed colors)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until softened for about 3-4 minutes.
- Toss in chopped sweet peppers and cook for another 5 minutes.
- Sprinkle in cumin, smoked paprika, and chili powder, stirring until fragrant for about 1-2 minutes.
- Stir in pumpkin and black beans, mixing well.
- Add enough broth to cover the mixture and bring to a simmer, cooking for 20-30 minutes.
- Taste and adjust seasonings, adding salt or lime juice if needed.
- Ladle the chili into bowls and top with fresh cilantro, avocado, or sour cream as desired.
Notes
This chili serves well with cornbread or tortilla chips. It can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian