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Healthy Pumpkin Chili

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The addition of pumpkin to this chili recipe adds a great creamy texture and savory flavor, making for a hearty and healthy dish!

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • TOPPINGS:
  • 1/2 cup vegetable broth (or 1 tablespoon olive oil; for sautéing)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers, chopped (any color)
  • 1 (28-ounce) can tomatoes, diced
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling!)
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • Dash cayenne pepper or red pepper flakes (optional)
  • Juice of 1 lime
  • Cilantro
  • Avocado
  • Jalapeños
  • Sriracha
  • Crushed tortilla chips

Details

Servings 8
Cooking time 35mins
Adapted from theglowingfridge.com

Preparation

Step 1

In a big pot, heat up the vegetable broth.

Sauté the onion and garlic until translucent, about 5 minutes.

Add in the bell peppers, cook another 5 minutes.

Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.

Bring to a slight boil, turn down heat and cover to let simmer about 15 to 20 minutes.

Turn off heat and stir in the fresh lime juice. Serve immediately with your favorite spices.

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