Hearty Pumpkin Chili
Here’s what you’ll need to make this comforting pumpkin chili:
1 can (15 oz) pumpkin puree: This is the star of the dish, adding creaminess and a subtle sweetness.
1 can (15 oz) black beans: A great source of protein and fiber, black beans give the chili a nutritious boost.
1 can (15 oz) diced tomatoes: These add acidity and depth, balancing out the flavors.
1 onion: Chopped, for a savory base.
2 cloves garlic: Minced, to enhance the flavor.
1 bell pepper (any color): Diced, for sweetness and crunch.
2 tablespoons chili powder: Essential for that classic chili flavor.
1 teaspoon cumin: Adds a warm, earthy note.
Salt and pepper: To taste.
Olive oil: For sautéing.
Optional toppings: Shredded cheese, sour cream, green onions, or avocado for added flavor and texture.
Instructions:
1. Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and diced bell pepper. Sauté until the onion becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Add the Spices: Stir in the chili powder, cumin, salt, and pepper. Cook for 1-2 minutes to toast the spices slightly, which will enhance their flavor.
3. Combine the Ingredients: Add the pumpkin puree, black beans (drained and rinsed), and diced tomatoes (with their juices) to the pot. Stir everything together until well combined.
4. Simmer: Bring the chili to a gentle simmer. Reduce the heat to low and let it cook for about 20-30 minutes, stirring occasionally. This will allow the flavors to meld beautifully.
5. Taste and Adjust: Before serving, taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder depending on your preference.
6. Serve: Ladle the pumpkin chili into bowls and top with your choice of shredded cheese, sour cream, green onions, or avocado for extra flavor.
Cost-Effective Tips
- Buy in bulk: Purchasing dried beans and spices in bulk can save you money in the long run.
- Seasonal produce: Use seasonal vegetables like zucchini or corn for added texture and nutrition.
- Leftovers: This chili keeps well in the fridge for up to a week and can also be frozen for future meals, making it a great option for meal prepping.
