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Pumpkin Chili
This Pumpkin Chili is easy to make, deeply flavorful, and perfect for a cozy dinner. Let it simmer low and slow, then finish with your favorite toppings.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, carrot, celery, chili powder, cumin, oregano, thyme, chipotle chili powder, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to ⏱️ 10 minutes.
chili powder4 tablespoonschipotle chili powder or less (it's spicy! see note 1)1 teaspoonground cumin2 tablespoonsdried oregano1 tablespoondried thyme2 teaspoonsground coriander1 teaspoon
2
Stir in garlic and cook until fragrant, about ⏱️ 30 seconds. Stir in black beans, pumpkin purée, tomato purée, diced tomatoes, water, and the bay leaf. Bring to a simmer.
pumpkin purée1 (15-ounce) canbay leaf1
3
Cover, reduce the heat, and simmer for ⏱️ 30 minutes. Remove cover and continue to simmer until chili has thickened, ⏱️ 30 minutes more. Simmer longer for a thicker chili.
4
Remove the bay leaf and season to taste with salt and pepper. Serve with sour cream, diced avocado, and minced cilantro, or your favorite toppings.
bay leaf1sour cream , diced avocado, and minced fresh cilantro, for serving
Nutrition Facts
calories
187 kcal
fat Content
5 g
serving Size
1.5 cups
fiber Content
11 g
sugar Content
6 g
sodium Content
101 mg
protein Content
8 g
carbohydrate Content
31 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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