Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 large carrots, diced
3 cloves garlic, minced
1 can (15 oz) pumpkin puree
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp cinnamon
Salt and pepper to taste
Optional: Fresh cilantro and lime for garnish
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrots, sautéing for 5-7 minutes until softened.
Step 2: Stir in the minced garlic and cook for another 60 seconds until fragrant.
Step 3: Add the chili powder, cumin, smoked paprika, and cinnamon. Stir constantly for 1 minute to bloom the spices.
Step 4: Pour in the pumpkin puree, crushed tomatoes, vegetable broth, and chickpeas. Stir well to combine all ingredients.
Step 5: Bring the pumpkin chickpea chili recipe to a gentle boil, then reduce the heat to low.
Step 6: Simmer uncovered for 25-30 minutes, stirring occasionally, until the chili has thickened to your liking.
Step 7: Season with salt and pepper. Serve hot with your favorite toppings like cilantro and lime.
Notes
You can add a tablespoon of maple syrup if you prefer a slightly sweeter chili profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg