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Savor the Comfort of Pumpkin Chili This Fall

Pumpkin Chili made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 can 15 oz pumpkin puree
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz diced tomatoes
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onions and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and diced bell pepper; cook for another 2-3 minutes.
  4. Sprinkle in cumin and chili powder, mixing well for about 1 minute.
  5. Pour in the canned pumpkin puree, followed by the black beans and diced tomatoes.
  6. Stir in the vegetable broth, bringing the mixture to a gentle simmer.
  7. Season with salt and pepper, tasting to adjust as needed.
  8. Let the chili simmer for at least 20-30 minutes, stirring occasionally.
  9. Serve hot, garnishing with fresh cilantro.