Description
A hearty and flavorful plant-based chili featuring pumpkin, beans, and warming spices. Perfect for cozy fall nights and packed with nutrients.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: avocado, cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant and translucent.
- Add bell pepper and zucchini; cook for 5–7 minutes until slightly softened.
- Stir in pumpkin puree, diced tomatoes, black beans, kidney beans, and vegetable broth.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Bring chili to a simmer and cook for 20–25 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Serve warm with optional toppings such as avocado, cilantro, or a squeeze of lime.
Notes
For extra depth, add a dash of cinnamon or cocoa powder. This chili keeps well in the fridge for up to 5 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan pumpkin chili, plant-based chili, fall recipes, hearty chili, healthy dinner