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Prep Time15 Mins
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Cook Time45 Mins
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Serving6
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This hearty pumpkin chili is the perfect comfort food for the fall season. Packed with spices, beans, and pumpkin puree, it’s a delightful twist on traditional chili that will warm you from the inside out!
Ingredients
Directions
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, red bell pepper, and diced carrots; cook for an additional 3-4 minutes until the veggies are slightly softened.
Add the pumpkin puree, vegetable broth, black beans, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes.
Serve hot, garnished with fresh cilantro if desired.
Conclusion
Tips:Serve with cornbread or over rice for a complete meal.This chili can be stored in the refrigerator for up to 4 days and actually tastes better the next day as the flavors meld.Feel free to top with shredded cheese, avocado, or sour cream for extra flavor!
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