Vegetarian Pumpkin Chili Recipe

Beyond Basic Chili: Exploring Unique Variations of Vegetarian Pumpkin Chili

Chili is a beloved dish, but why not elevate it with a unique twist? Enter Vegetarian Pumpkin Chili, a wholesome blend of flavors that combines the heartiness of traditional chili with the creamy richness of pumpkin. This recipe serves as a canvas, allowing you to explore various adaptations that suit your palate.

Ingredients:

• • 1 can (15 oz) pumpkin puree

• • 1 can (15 oz) black beans, drained and rinsed

• • 1 can (15 oz) kidney beans, drained and rinsed

• • 1 can (15 oz) diced tomatoes

• • 1 cup vegetable broth

• • 1 onion, diced

• • 3 cloves garlic, minced

• • 1 bell pepper, diced (red or yellow)

• • 2 tsp chili powder

• • 1 tsp cumin

• • 1 tsp smoked paprika

• • Salt and pepper to taste

• • Optional toppings: avocado, cilantro, pumpkin seeds, or sour cream

Instructions:

In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the onion and bell pepper until soft, about 5 minutes.

Add the garlic, chili powder, cumin, and smoked paprika. Cook until fragrant, about 1 minute.

Stir in the pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth. Mix well.

Bring the mixture to a simmer, then reduce heat to low. Let it simmer for 20-30 minutes, stirring occasionally.

Season with salt and pepper. Serve hot, topped with your choice of avocado, cilantro, pumpkin seeds, or sour cream.

This Vegetarian Pumpkin Chili not only satisfies but invites creativity—experiment with different beans, spices, or add-ins like corn or quinoa for a delightful twist!

Source: www.buyaussiestuff.com/category/cooking
Source: www.buyaussiestuff.com/cooking
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