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Pumpkin Chili October Main — Classic

Pumpkin Chili October Main — Classic for Cozy Evenings

A hearty and warm pumpkin chili perfect for October.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic; sauté until soft.
  3. Add chili powder, cumin, salt, and black pepper; stir for 1 minute.
  4. Stir in pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Serve hot.

Notes

  • This chili can be made ahead and stored in the fridge.
  • Add toppings like sour cream or cheese if desired.
  • Feel free to adjust spice levels to your liking.
  • Author: Janet D. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Pumpkin Chili, October, Classic Chili