By The Toasted Pine Nut
Vegetarian Pumpkin Chili
8 steps
Prep:5minCook:45min
Pumpkin Chili is so easy to make and delicious! The walnuts and black beans give this vegetarian chili such a perfectly hearty texture.
Updated at: Thu, 21 Nov 2024 10:33:25 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories497.9 kcal (25%)
Total Fat38.6 g (55%)
Carbs32 g (12%)
Sugars6.2 g (7%)
Protein14.5 g (29%)
Sodium782.4 mg (39%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonolive oil
1yellow onion
diced
1green bell pepper
diced
1red bell pepper
diced
2garlic cloves
large, minced
2 teaspoonschili powder
1 teaspooncumin
¼ teaspooncinnamon
1 teaspoonsalt
½ teaspoonblack pepper
2 cupswalnuts
finely diced
1 x 15 ozcan black beans
liquid included
1 x 15 ozdiced tomatoes
can, liquid included
1 x 15 ozcan pumpkin puree
2 cupsunsalted vegetable broth
Instructions
Step 1
Begin by heating the olive oil in a large stock pot or a Dutch oven over medium heat.
Step 2
Add the diced onion and peppers and sauté until soft, about 6-8 minutes.
Step 3
Add the garlic, chili powder, cumin, cinnamon, salt and black pepper and sauté for another 2-3 minutes to release the flavor.
Step 4
While the veggies cook, chop your walnuts, or pulse them in a food processor until finely diced.
Step 5
Add the walnuts, black beans, tomatoes, pumpkin puree and broth to the pot and stir.
Step 6
Bring to a boil, reduce to a simmer and cover.
Step 7
Let this simmer for about 30 minutes, stirring occasionally.
Step 8
Serve hot, with desired toppings like sour cream, avocado, shredded cheese, or chopped cilantro.
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