A hearty and flavorful vegetarian chili with the addition of pumpkin for a unique twist.

This vegetarian pumpkin chili is a perfect fall comfort food, filled with savory flavors and a hint of sweetness from the pumpkin. It's packed with protein and fiber, making it a satisfying and nourishing meal for any day of the week.

Ingredients

• 1 can of pumpkin puree
• 1 can of black beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 1 can of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 jalapeno pepper, diced (optional)
• 1 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, diced avocado, chopped cilantro

Directions

1. In a large pot, heat olive oil over medium heat. Add onions, garlic, bell pepper, and jalapeno pepper. Cook until softened, about 5 minutes.
2. Stir in pumpkin puree, beans, diced tomatoes, and spices. Bring to a simmer and let it cook for 30 minutes, stirring occasionally.
3. Taste and adjust seasoning with salt and pepper.
4. Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, and chopped cilantro.

Interesting Facts