Description
A warm and hearty pumpkin and white bean chili perfect for fall.
Ingredients
Scale
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and bell pepper, sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add the chili powder, cumin, smoked paprika, salt, and pepper, stirring to combine.
- Pour in the vegetable broth and pumpkin puree, mixing well.
- Add the white beans and bring the mixture to a simmer.
- Reduce heat and let it cook for 20-30 minutes, stirring occasionally.
- Adjust seasoning if necessary and serve hot.
Notes
- Can be served with cornbread or over rice.
- For a spicier version, add diced jalapeños or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pumpkin, White Bean, Chili, Fall Recipe, Vegan Chili