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About this recipe
A hearty, flavorful, and vegetarian chili packed with pumpkin, black beans, and chickpeas, seasoned with cumin and chili powder.
Photo 1 of 3
Photo 1 of 3Ingredients
- 1tablespoon oliveoil
- 1onion, chopped
- 4clovesgarlic, minced
- 1cup pumpkinpuree (from the can or homemade)
- 1cup tomatoes(from the can)
- 1cup vegetablestock or water
- 15oz blackbeans ((425 g), from the can, drained)
- 7.5oz garbanzobeans ((212 g), from the can, drained)
- 1tablespoon cuminpowder (divided (start with half the amount))
- 2tablespoons chilipowder (divided (start with 1 tablespoon))
- salt and pepper (to taste)
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Step-by-step instructions
In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans, and garbanzo beans. Add half the cumin, 1 tablespoon chili powder, and season with salt and pepper. Stir everything well.
Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil. Stir all the ingredients well together to combine flavors and spices. Reduce to simmer and cook pumpkin chili for 20 minutes on simmer.
Photo 2 of 3
Photo 2 of 3Serve in soup bowls, garnished with chopped green onion.
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Photo 3 of 3
Photo 3 of 3Advertisement
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Pumpkin Chili with Black Beans and Chickpeas
A hearty, flavorful, and vegetarian chili packed with pumpkin, black beans, and chickpeas, seasoned with cumin and chili powder.
Ingredients
- 1 tablespoon oliveoil
- 1onion, chopped
- 4 clovesgarlic, minced
- 1 cup pumpkinpuree (from the can or homemade)
- 1 cup tomatoes(from the can)
- 1 cup vegetablestock or water
- 15 oz blackbeans ((425 g), from the can, drained)
- 7.5 oz garbanzobeans ((212 g), from the can, drained)
- 1 tablespoon cuminpowder (divided (start with half the amount))
- 2 tablespoons chilipowder (divided (start with 1 tablespoon))
- salt and pepper (to taste)
Instructions
In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans, and garbanzo beans. Add half the cumin, 1 tablespoon chili powder, and season with salt and pepper. Stir everything well.
Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil. Stir all the ingredients well together to combine flavors and spices. Reduce to simmer and cook pumpkin chili for 20 minutes on simmer.
Serve in soup bowls, garnished with chopped green onion.
Nutrition per serving
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Follow along step by step — hands-free cook mode with timers.
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