Description
This hearty Pumpkin and White Bean Chili is a delicious and nutritious plant-based meal perfect for cozy dinners. Packed with creamy pumpkin puree, tender white beans, and vibrant vegetables, it’s infused with warming spices like cumin and chili powder for a comforting flavor. Ready in just 45 minutes, this easy stovetop chili is a great way to enjoy a wholesome and satisfying dish that comes together quickly.
Ingredients
Scale
Main Ingredients
- One can (15 oz) pumpkin puree
- Two cans (15 oz each) white beans, drained and rinsed
- One can (14.5 oz) diced tomatoes
- One medium onion, diced
- Three cloves garlic, minced
- One bell pepper, diced
- Four cups vegetable broth
- One tablespoon olive oil
Spices & Seasonings
- Two teaspoons ground cumin
- Two teaspoons chili powder
- Salt and pepper, to taste
- Quarter cup cilantro, chopped (for garnish)
Instructions
- Prepare Ingredients: Dice the onion and bell pepper, and mince the garlic cloves so all your ingredients are ready for cooking.
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté them for 5-7 minutes until they become soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes to release its aroma but avoid browning.
- Add Main Ingredients: Pour in the pumpkin puree, drained white beans, diced tomatoes, and vegetable broth into the pot. Stir well to combine all ingredients.
- Season the Chili: Add ground cumin, chili powder, salt, and pepper. Mix everything thoroughly to distribute the spices evenly.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20-30 minutes to meld the flavors together and thicken slightly.
- Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve hot for a comforting meal.
Notes
- You can adjust the chili powder quantity to make the chili milder or spicier according to your preference.
- For a creamier texture, blend a portion of the chili before simmering or at the end.
- This chili stores well and tastes even better the next day. Refrigerate leftovers for up to 4 days.
- Serve with warm cornbread or over brown rice for a filling meal.
- For added richness, top with avocado slices or a dollop of sour cream if not vegan.
