Pumpkin, pumpkin, pumpkin. Pumpkin fever seems to have gripped the U.S. This chili contains a big dose of pumpkin, but you wouldn’t know it unless you saw the chef in action – or you made it yourself – as pumpkin doesn’t have much flavor. (Sorry for the spoiler, but the “pumpkin flavor” everyone knows and loves usually comes from cinnamon, nutmeg, and allspice.) I usually use tomato sauce as a base when making chili, but in this recipe I used pumpkin to give the dish a fall feel, and to give it a little nutrition boost, as pumpkins are packed with vitamins and minerals. Pumpkin also contains L-triptophan, which is known for alleviating depression and triggering feelings well-being, making them the perfect food to fight the blues that start to set in once Daylight Saving Time ends.
Pumpkin White Bean Chili is perfect for dinner with a side salad or some roasted brussels sprouts. It also makes a deliciously filling lunch. It comes together super quickly, so it’s a great meal for busy days.
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 15-ounce cans white beans such as cannellini, navy or white northern (about 3.5 cups)
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
- 1 15-ounce can diced tomatoes (or about 2 cups fresh diced tomatoes)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- 2 scallions, thinly sliced
- 1 avocado, diced
- Add the olive oil and onion to a large pan over medium high heat, and cook until the edges begin to brown, about 5 minutes. Add the garlic and bell pepper and cook for about 5 more minutes, until the vegetables have softened.
- Add the beans, pumpkin, tomatoes, broth, and spices to the pot. Mix everything together and bring to a boil, then reduce the heat. Let simmer for about half an hour.
- Serve hot garnished with scallions and avocado. Enjoy!