Description
A creamy pumpkin-infused chili slow-simmered with smoky paprika, chili powders, and hearty beans. Each spoon delivers rich aroma, velvety texture, and a gentle warmth that builds with each bite.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeno pepper seeded and minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional
- 14 ounces diced tomatoes
- 15 ounces pumpkin puree
- 15 ounces kidney beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar optional
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced peppers, and minced garlic; sauté until softened, about 5 minutes.
- Stir in tomato paste, chili powder, smoked paprika, ground cumin, ground coriander, and cayenne; cook 1–2 minutes until fragrant.
- Pour in diced tomatoes, pumpkin puree, vegetable broth, and brown sugar; stir to combine.
- Add drained kidney beans and black beans, then bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 30–45 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Garnish with chopped fresh cilantro before serving.
Notes
- For a deeper smoky flavor, use chipotle powder or smoked chilies.
- Leftovers taste even better the next day after flavors meld.
- Serve with toppings like sour cream, shredded cheese, or sliced avocado.
- This chili freezes well for up to 3 months.