Pumpkin Chili
A hearty and delicious chili combining the warmth of traditional chili with unique pumpkin flavor, perfect for fall evenings.
Ingredients
Main Ingredients
- 2 cups pumpkin puree
- 1 large sweet potato, diced
- 1 can black beans, drained and rinsed
- 1 piece bell pepper, chopped
- 3 cloves garlic, minced
- 1 piece onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- Fresh cilantro for garnish
- 1 tablespoon Olive oil
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
- Stir in the diced sweet potato, bell pepper, cumin, chili powder, salt, and pepper. Cook for about 5 minutes.
- Add the pumpkin puree and black beans to the pot, along with 2 cups of water or vegetable broth.
- Bring the chili to a simmer and let it cook for about 30 minutes, stirring occasionally.
- Once the sweet potato is tender, taste and adjust seasonings as needed.
- Serve hot, garnished with fresh cilantro.
Notes
This chili can be served warm in bowls and pairs well with crusty bread or cornbread. For extra flavor, garnish with shredded cheese or a dollop of sour cream. To store any leftovers, let the chili cool completely, then transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. For a spicier kick, add jalapeño or cayenne pepper. If a thicker chili is preferred, reduce the amount of liquid added.