Description
A hearty and cozy fall chili made with pumpkin, beans, and warming spices. Perfect for family dinners, game days, or chilly autumn nights.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 can (15 oz) pumpkin puree
1 can (15 oz) diced tomatoes
2 cans (15 oz each) beans (black beans, kidney beans, or mixed), drained and rinsed
2 cups vegetable broth (or chicken broth)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cinnamon (optional)
Salt and pepper to taste
Toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Stir in pumpkin puree, diced tomatoes, beans, and broth.
4. Season with chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
6. Taste and adjust seasoning. Serve warm with desired toppings.
Notes
Add Protein: Stir in cooked ground chicken, turkey, or beef for a meatier version.
Spice It Up: Add cayenne pepper or jalapeño for extra heat.
Slow Cooker Option: Cook on low for 6–7 hours or high for 3–4 hours.
Make It Vegan: Use vegetable broth and dairy-free toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg