Easy Pumpkin Chili

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

butternut squash and sweet potatoes are often more affordable and readily available.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

lentils are lower in calories and can be cooked quickly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

canola oil is more budget-friendly and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

homemade stock can be made from scraps, reducing waste.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced pumpkin and cook for 5-7 minutes until slightly tender.

Mix in black beans, kidney beans, corn, and tomato paste; stir to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer for 20-30 minutes, until pumpkin is fully cooked.

Season with cumin, chili powder, salt, and black pepper; adjust to taste.

Remove from heat and stir in chopped cilantro and lime juice.

Serve hot, garnished with additional cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary