Description
A hearty pumpkin chili packed with beans and spices, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 green pepper, small diced
- 1 small sweet potato, small diced
- 1 can (15-ounce) pumpkin puree
- 1 can (28-ounce) diced tomatoes
- 1 can (15-ounce) tomato sauce
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1 can (15-ounce) pinto beans, drained and rinsed
- 1 1/2 cups water
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar, maple syrup or honey (optional)
- For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.
- Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon, kosher salt, and sugar.
- Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender. If the chili seems very thick, add another 1/4 cup water (and a bit more if necessary to come to the desired consistency).
- Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 4 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg