Description
A rich, creamy, and flavorful vegetarian chili featuring pure pumpkin, hearty cannellini beans, and a warm blend of autumn spices.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 can (15 oz) pure pumpkin puree
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cups vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
Optional toppings: Cilantro, Greek yogurt, pumpkin seeds
Instructions
Step 1: Heat the olive oil in a large Dutch oven or pot over medium heat.
Step 2: Add the diced onion and red bell pepper, sautéing for about 5-7 minutes until the vegetables are softened.
Step 3: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4: Add the chili powder, cumin, smoked paprika, and cinnamon to the vegetables, stirring constantly for 30 seconds to let the spices bloom.
Step 5: Pour in the pumpkin puree and vegetable broth, whisking or stirring until the pumpkin is smoothly incorporated into the liquid.
Step 6: Add the white beans and bring the mixture to a gentle boil.
Step 7: Reduce heat to low and simmer uncovered for 20-25 minutes, allowing the pumpkin and white bean chili to thicken.
Step 8: Season with salt and pepper to taste, and serve warm with your favorite toppings.
Notes
For a thicker chili, mash about half a cup of the beans before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 8g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
