Description
A hearty and flavorful Pumpkin White Bean Chili.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can white beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and red bell pepper and cook for 2 minutes more.
- Stir in pumpkin puree, white beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika.
- Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- Adjust spices to your preference.
- Add more vegetable broth for a thinner chili.
- This chili can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg