Pumpkin Chili with Beans
This pumpkin chili with beans combines the creamy texture of pumpkin with a variety of beans for a nutritious and satisfying meal. Packed with flavor from chili powder and spices, it's an easy vegetarian chili perfect for any occasion!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cups chopped onion
- 1 ½ cups chopped carrot
- 3 large cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 3 cups diced pumpkin or butternut squash
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 4 (15-ounce) cans low-sodium beans (black, great northern, pinto, and/or red, rinsed)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper, or to taste
- Optional garnishes: diced onion, sliced jalapeños, Cotija cheese, and/or pepitas
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and cook, stirring frequently, until they begin to brown, about 5 minutes.
- Lower the heat to medium, stir in the carrots, and cook until the vegetables are soft, another 4 to 5 minutes. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits. Bring to a boil.
- Mix in the diced pumpkin (or butternut squash), crushed tomatoes, rinsed beans, chili powder, cumin, cinnamon, salt, and cayenne, if using. Cover and return to a boil.
- Reduce the heat to maintain a gentle simmer. Cook uncovered for about 30 minutes, or until the pumpkin is tender when pierced with a fork.
- Taste and adjust seasoning as needed. Serve hot, garnished with diced onion, jalapeños, cheese, and/or pepitas, if desired.