Spicy Pumpkin Chili
Temps de préparation:
15 Minutes
Portions:
4–6 Servings
Temps de cuisson:
35–40 Minutes
Auteur·rice
À propos de la recette
Pumpkin purée gives this hearty chili a rich, velvety texture, while chipotle peppers in adobo add smoky heat. Black beans, kidney beans, and warming spices make it a comforting meal for chilly fall days.
Ingrédients
Ingredients
- 1 tablespoon olive oil
- 1 large white onion, diced
- 5–6 garlic cloves, minced
- 1 tablespoon chili powder, or more to taste
- 2 teaspoons ground cumin
- 2 teaspoons paprika, or more to taste
- Salt and freshly ground black pepper, to taste
- 1 small can (7 oz) chipotle peppers in adobo sauce, diced, including the sauce (use less for a milder chili)
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1–2 cups vegetable broth, depending on your preferred consistency
For Topping
- Fresh cilantro, chopped
- Red chili flakes, to taste
- Vegan sour cream, optional (not pictured)
- Fresh avocado, sliced or diced, optional
Portions
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Préparation
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5–7 minutes, until soft and translucent. Add the garlic and cook for another minute.
Step 2
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for about 30 seconds, stirring constantly.
Step 3
Stir in the chipotle peppers and their adobo sauce, adjusting the amount to your preferred heat level.
Step 4
Add the tomato sauce and pumpkin purée and stir until well combined.
Step 5
Stir in the black beans, kidney beans, and 1 cup of vegetable broth. Add more broth as needed to reach your preferred consistency.
Step 6
Bring to a gentle simmer, reduce the heat to low, partially cover, and cook for 25–30 minutes, stirring occasionally, until the flavors develop and the chili thickens.
Step 7
Taste and add more chili powder, paprika, salt, or black pepper as needed. Stir in more broth if the chili becomes too thick.
Step 8
Ladle into bowls and garnish with cilantro and red chili flakes. Add optional vegan sour cream or avocado for a creamy contrast.
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