35-Minute Pumpkin Three-Bean Chili That Warms the Soul
A hearty and nutritious pumpkin three-bean chili that’s perfect for cool evenings. Packed with protein and fiber, this dish is both satisfying and easy to make.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in red bell pepper and cook for 3 minutes.
- Add pumpkin puree, beans, chickpeas, diced tomatoes, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Serve warm with optional toppings like avocado or cilantro.
Notes
- For extra heat, add a diced jalapeño.
- Store leftovers in an airtight container for up to 3 days.
- Serve with cornbread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg