Why We Love Pumpkin Chili
We love this simple autumn pumpkin chili recipe. It’s quick to make, doesn’t have any crazy ingredients, is full of protein, and it’s filling while also being flavorful. Plus, like so many of our favs, it’s easy to customize according to your family’s likes and dislikes. Nix the onion, use sweeter peppers, or add sriracha to make this your own custom recipe.
- 1 onion, chopped
- 2 cloves garlic
- 2 bell peppers
- 1 28-ounce can of diced tomatoes
- 1 15-ounce can black beans
- 1 15-ounce can pinto beans
- 1 15-ounce can pumpkin purée (not pie filling)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- red pepper flakes and salt to taste
- juice from 1 lime
Heat the two cups of vegetable broth in a large pot to begin. Sauté the onion and minced garlic until translucen. Add in the bell peppers, and cook 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices. Stir until well combined. Bring to a boil, turn down heat, then cover to let simmer about 15-20 minutes. Finally, turn off heat then stir in the lime juice. Serve immediately with your favorite spices and make this pumpkin chili your own by either topping with cilantro, avocado, jalapeños, or sriracha.
Looking for more? We feature a new recipe every month on our blog at www.SiouxFallsCompleteFitness.com, so check the archives for our protein pancakes, chicken sweet potato rice cakes, and lemon chicken.