Hearty Pumpkin Chili

Name: Hearty Pumpkin Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium yellow onion (chopped); 1 medium carrot (chopped); 1 medium organic red bell pepper (chopped); 2 organic jalapeño pepper (optional) seeds removed, minced; 3 medium garlic cloves (minced); 2 tsp organic tamari (reduced-sodium or coconut aminos); 2 ½ tbsp chili powder; 1 tbsp ground cumin; 2 tsp dried oregano; 14.50 oz organic diced tomatoes (BPA-free canned); 1 ½ cups pumpkin purée (from fresh or BPA-free canned); 2 cups vegetable broth (unsalted, preferably homemade) +1 cup as needed; 3 cups black beans (homemade or BPA-free canned, drained); 2 tbsp lime juice (freshly squeezed) +2 Tbsp as desired; cilantro (optional) chopped, to taste; green onion (sliced, to taste); avocado (cut into ½” cubes, to taste); 2 tbsp pepitas, +2 Tbsp as desired

Nichole Dandrea-Russert, MS, RDN

2 years ago

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

1 medium yellow onion (chopped)

1 medium carrot (chopped)

1 medium organic red bell pepper (chopped)

2 organic jalapeño pepper (optional) seeds removed, minced

3 medium garlic cloves (minced)

2 tsp organic tamari (reduced-sodium or coconut aminos)

2 ½ tbsp chili powder

1 tbsp ground cumin

2 tsp dried oregano

14.50 oz organic diced tomatoes (BPA-free canned)

1 ½ cups pumpkin purée (from fresh or BPA-free canned)

2 cups vegetable broth (unsalted, preferably homemade) +1 cup as needed

3 cups black beans (homemade or BPA-free canned, drained)

2 tbsp lime juice (freshly squeezed) +2 Tbsp as desired

Garnish

cilantro (optional) chopped, to taste

green onion (sliced, to taste)

avocado (cut into ½” cubes, to taste)

2 tbsp pepitas, +2 Tbsp as desired

Directions

Heat a large stockpot over medium-high heat. Add the onions, carrots, and red pepper and cook until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.

Add optional jalapeño, garlic, tamari, chili powder, cumin, and oregano. Mix until the spices are combined with the veggies.

Add tomatoes, pumpkin, 2 cups of vegetable broth, and beans. Mix well.

Turn down heat and let simmer for about 15 minutes, stirring occasionally. Add more vegetable broth if needed to reach the desired consistency.

Turn off heat and add 2 tablespoons of lime juice. Taste for additional lime juice as desired.

Spoon into bowls and add cilantro, green onion, avocado, and/or pepitas, if desired.

Chef's Notes

Substitutions
Use white or red onion in place of yellow onion.

Use another colorful bell pepper in place of red bell pepper.

Substitute serrano pepper in place of jalapeño pepper.

Instead of pureed pumpkin, use pureed butternut squash.

Substitute kidney beans, pinto beans, or other beans of choice in place of black beans.

Prep Ahead
If making homemade beans, make them ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe or freeze for up to one month.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.