Recipe: Pumpkin Chili
Chili is one of those dishes that has hundreds of variations, each with its own appeal. This version adds fall flair with a dash of cinnamon and a can of pumpkin. For those who enjoy a thick and hearty chili, this one is for you! Black beans add ample fiber and plant protein, making them an excellent choice for a cozy vegetarian main dish with a fresh side salad. If you like your soup or stew as a side pairing instead of a main, a smaller portion works well as the starch component of a plate method meal. However you choose to serve it, check out this spin on a cold-weather classic!
Pumpkin Chili
Serves 6-8
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/4 tsp cinnamon
- 2 garlic cloves, minced
- 15 oz can diced tomatoes, with juice
- 15 oz can fire roasted tomatoes, with juice
- 15 oz can pumpkin puree (NOT pumpkin pie filling)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 C water
- Salt and pepper
- Toppings for serving: Sour cream/plain yogurt, shredded cheese, green onions
Directions
- Heat oil in a stock pot over medium heat.
- Add the onion and cook until translucent, about 5 minutes. Stir in the bell pepper, chili powder, cumin, cinnamon, and garlic, and cook another 2 minutes until the spices are fragrant, stirring often.
- Add the diced and fire roasted tomatoes with juice to the pot, along with the pumpkin puree. Stir well; add the black beans, water, salt, and pepper (per your taste preference).
- Reduce the heat to low, partially cover, and let simmer for at least 25-30 minutes, stirring often. The longer this cooks, the more the flavor develops. Monitor toward end of cook time as moisture will continue to absorb.
- Serve hot with your favorite toppings!
TIP: To boost the protein, swap out 1 can of black beans and cook 1lb ground beef or turkey as part of step 2. Continue with recipe as written.