Ingredients
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) pure pumpkin puree
2 cans (15 oz each) cannellini beans, rinsed and drained
3 cups vegetable or chicken broth
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
Fresh cilantro for garnish
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Add the diced onion and bell pepper, sautéing for 5-7 minutes until softened.
Step 3: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Step 4: Add the pumpkin puree, white beans, and broth. Stir well to combine all ingredients.
Step 5: Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
Step 6: Stir in the lime juice and season with additional salt and pepper if needed. Serve hot with your favorite toppings.
Notes
Use fire-roasted tomatoes for an extra layer of flavor if you like more texture in your chili.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg