Ingredients
- 1 can pumpkin puree
- 2 cans black beans, drained and rinsed
- 3 sweet bell peppers, diced (red, yellow, orange)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Dice the sweet peppers, onion, and mince the garlic.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat, add onions, and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
- Incorporate the Peppers: Add the diced sweet peppers and sauté until they soften, about 3-4 minutes.
- Add the Spices: Stir in chili powder and cumin for about a minute to release the aromas.
- Stir in the Pumpkin and Beans: Add pumpkin puree, black beans, and vegetable broth, mix gently, and bring to a simmer.
- Season to Taste: After about 10 minutes of simmering, taste the chili and adjust seasoning with salt, pepper, or additional spices.
- Simmer Gently: Allow chili to simmer on low for an additional 20 minutes, stirring occasionally.
- Final Touches: Adjust seasoning before serving. Optionally, add a splash of lime juice.
- Serve and Enjoy: Ladle chili into bowls and garnish with fresh herbs or a dollop of sour cream if desired.
Notes
This chili tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Vegan