Description
A comforting chili that combines the sweetness of pumpkin with the creaminess of white beans, perfect for chilly evenings.
Ingredients
- 2 cans of white beans, rinsed and drained
- 1 can of pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can of diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil over medium heat in a large pot.
- Add the diced onion and garlic, and sauté until translucent.
- Stir in the diced bell pepper and cook for another 3 minutes.
- Add the white beans, pumpkin puree, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Notes
Use canned beans to save time; adjust chili powder based on heat preference. For added creaminess, consider blending a portion of the beans.
