Description
Warm up your chilly evenings with this hearty Vegetarian Pumpkin Chili with White Beans. This delightful dish blends rich pumpkin puree, creamy white beans, and a medley of spices to create a comforting bowl of goodness. Perfect for cozy nights or festive gatherings, it’s sure to impress even the meat lovers at your table.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 2 cups white beans (cannellini or navy), drained and rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup bell peppers, diced (any color)
- 1 can (14.5 oz) diced tomatoes (fire-roasted optional)
- 2 tbsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onions and bell peppers until soft and fragrant, about 5 minutes.
- Add minced garlic, chili powder, and cumin; stir continuously for one minute until aromatic.
- Pour in canned tomatoes and vegetable broth; stir well to combine.
- Gently fold in pumpkin puree and white beans until the mixture is creamy.
- Reduce heat and let the chili simmer uncovered for about 20 minutes or until slightly thickened, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg