Description
A thick, savory, and comforting plant-based chili featuring pumpkin puree, protein-rich chickpeas, and warm autumn spices.
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) 100% pure pumpkin puree
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1 tablespoon maple syrup (optional, to balance acidity)
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until softened.
Step 2: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant to bloom the spices.
Step 3: Add the pumpkin puree, chickpeas, diced tomatoes (with juice), and vegetable broth. Stir well to combine all ingredients.
Step 4: Bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
Step 5: Stir in the maple syrup if using, and season with salt and pepper to taste. Serve hot with your favorite toppings.
Notes
For extra heat, add a diced jalapeño with the onions or a pinch of cayenne pepper.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg
