Pumpkin Chili with Black Beans and Chickpeas is a great alternative to a regular chili recipe! It makes a perfect Autumn recipe, especially during the holiday season. This healthy recipe is packed with fiber and protein. It makes an excellent recipe to make for Thanksgiving and Christmas!
Course Main Course
Keyword pumpkin chili
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1cuppumpkin pureefrom the can or homemade
1cuptomatoesfrom the can
1cupvegetable stock or water
15ozblack beans(425 g), from the can
7.5ozgarbanzo beans(212 g), from the can
1tablespooncumin powder(start with half the amount, and add more, to taste)
2tablespoonschili powder(start with 1 tablespoon, and add more, to taste)
salt and pepper
In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans.
Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper.
Taste your chili, season some more with salt and pepper if needed.
Add the remaining cumin (or more) and remaining chili powder (or more), if desired.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices.
Reduce to simmer and cook for 20 minutes on simmer.
Serve in soup bowls, garnished with chopped green onion.