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One Pot Pumpkin Chili

A cozy and hearty pumpkin chili that combines spices, beans, and pumpkin for a delicious autumn dish that's easy to make in one pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • splash Olive oil for sautéing
Optional Toppings
  • sour cream for topping
  • cilantro for topping
  • cheese for topping

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
  2. Stir in the minced garlic and sauté for an additional minute.
Cooking
  1. Sprinkle in the chili powder and cumin, stirring to coat the onions and garlic. Cook for about a minute until fragrant.
  2. Add the pumpkin puree, diced tomatoes (with their juices), kidney beans, and black beans to the pot. Pour in the vegetable broth and stir everything together.
  3. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 20-30 minutes.
  4. Taste the chili and season with salt and pepper to your liking.
Serving
  1. Ladle the chili into bowls and top with your choice of sour cream, cilantro, or cheese. Enjoy!

Notes

Leftover chili can be stored in the refrigerator for up to 5 days or frozen for up to three months. To reheat, thaw and warm on the stovetop over low heat.