Pumpkin Chili
Are you ready to embrace the flavors of fall? Pumpkin chili is a delightful twist on traditional chili, blending the warmth of spices with the sweetness of pumpkin. This dish is not just hearty but also full of nutrients, making it a perfect choice for cozy dinners. Whether you’re preparing for a family gathering or looking for a comforting weeknight meal, this recipe is sure to warm your heart and satisfy your taste buds.
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 2 cups vegetable broth
– 2 tablespoons chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (approximately 1.5 cups) contains about 250 calories, 8g protein, 45g carbohydrates, 7g fiber, 4g fat, and 10g sugar. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and diced bell pepper; cook for another 3-4 minutes.
4. Add the pumpkin puree, black beans, and diced tomatoes to the pot.
5. Pour in the vegetable broth and stir well to combine.
6. Season with chili powder, cumin, salt, and pepper.
7. Bring the mixture to a simmer, stirring occasionally.
8. Cover and let it cook for 20 minutes, allowing flavors to meld.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute black beans with kidney beans or chickpeas for a different flavor. Additionally, use vegetable broth for a vegan option or chicken broth for added richness. Feel free to add corn or other vegetables based on your preference.
Serving and Pairings
Pumpkin chili pairs wonderfully with crusty bread, cornbread, or a side salad. For a complete meal, serve it alongside avocado slices or a dollop of sour cream for added creaminess.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze pumpkin chili for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Cooking Mistakes
– Don’t skip the onion and garlic; they add essential flavor.
– Avoid overcooking the chili; it can become too thick.
– Make sure to season well; taste is key!
– Use fresh spices for the best flavor.
– Don’t forget to stir occasionally to prevent sticking.
– Adjust the heat level to your preference.
– Letting it sit for a while allows flavors to deepen.
Helpful Tips
– Use fresh pumpkin for a richer taste.
– Experiment with different beans for variety.
– Add a splash of lime juice for brightness.
– Garnish with cilantro for a fresh touch.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used. Just roast and puree it; you’ll need about 2 cups for the recipe.
Is pumpkin chili vegan?
Yes, this recipe is vegan as it uses vegetable broth and no animal products.
How spicy is this chili?
The spice level can be adjusted by adding more or less chili powder based on your preference.
Can I add meat to this chili?
Absolutely! Ground turkey or beef can be added for a heartier dish.
How long does pumpkin chili last in the fridge?
It lasts up to 4 days in an airtight container in the refrigerator.
Conclusion
Pumpkin chili is more than just a seasonal dish; it’s a comforting meal that brings warmth and satisfaction. Packed with flavors and nutrients, it’s perfect for chilly evenings. Enjoy this delightful recipe and share it with family and friends!
Pumpkin Chili
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can 15 oz pumpkin puree
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and diced bell pepper; cook for another 3-4 minutes.
- Add the pumpkin puree, black beans, and diced tomatoes to the pot.
- Pour in the vegetable broth and stir well to combine.
- Season with chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer, stirring occasionally.
- Cover and let it cook for 20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.
