Vegan Pumpkin Chili

Cozy up with our Vegan Pumpkin Chili, a perfect fall dish that combines creamy pumpkin, beans, and tomatoes with a blend of warming spices. This rich and hearty chili offers a slight sweetness from the pumpkin that pairs beautifully with the spiciness of the seasonings, making it the ultimate plant-based comfort food for chilly autumn evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 jalapeño, diced (optional, for heat)
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño, cooking until softened, about 5 minutes.
2. Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, and vegetable broth.
3. Add the chili powder, cumin, paprika, and cinnamon. Stir well to combine.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
5. Season with salt and pepper to taste. Adjust spices if needed for more heat or depth.
6. Serve warm, garnished with fresh cilantro. Enjoy with a side of cornbread or over a bowl of quinoa!