Description
Discover how to make a hearty and nutritious healthy pumpkin chili with this easy recipe. Perfect for cozy nights in or gatherings with friends!
Ingredients
- 1/2 cup beef broth (120 ml)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, chopped (any color)
- 1 28-ounce can of diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!!)
- 2 cups beef broth (480 ml)
- 2 tablespoons (30 ml) chili powder
- 2 teaspoons (10 ml) cumin
- 2 teaspoons (10 ml) paprika
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) cinnamon
- dash of cayenne pepper or red pepper flakes (optional)
- juice from 1 lime
- toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips
Instructions
- In a large pot, warm the beef broth.
- Cook the chopped onion and minced garlic until they become clear, roughly 5 minutes.
- Incorporate the bell peppers and continue cooking for an additional 5 minutes.
- Add the diced tomatoes, black and pinto beans, pumpkin purée, remaining beef broth, and spices, leaving out the lime juice for later. Mix thoroughly.
- Heat until it starts to gently bubble, then reduce the heat and cover, allowing it to simmer for 15-20 minutes.
- Once done, switch off the heat and mix in the freshly squeezed lime juice.
- Serve right away with your choice of toppings.
Notes
- For a more flavorful taste, opt for homemade beef broth over store-bought.
- Experiment with various colored bell peppers for a visually appealing presentation.
- Adjust the chili powder and cumin quantities to match your desired level of spiciness.
