bean and pumpkin chili w/toasted pepitas

Name: Bean and Pumpkin Chili w/Toasted Pepitas
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon(s) olive oil; 1 medium yellow onion, minced; 2-4 clove(s) garlic, peeled and minced; 2 teaspoon(s) cumin powder; 1 can(s) (15 ounces) diced tomatoes (i like to use fire-roasted tomatoes); 1 cup(s) vegetable broth; 1 can(s) (15 ounces) pumpkin puree; 1 teaspoon(s) ancho or chipotle chili powder; 1 teaspoon(s) dried oregano; 1 small whole cinnamon stick; 1 can(s) (15 ounces) black, pinto or kidney beans, rinsed and drained (i tried a mixture of black, kidney and garbanzo beans); 1 teaspoon(s) vanilla paste or extract; - salt, to taste; - black pepper, to taste; GARNISHES:; - toasted pumpkin seeds (pepitas), chopped fresh cilantro, avocado cubed, lime wedges, sour cream or plain yogurt

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Recipe by

C G

@Celestina9000

Vallèe du Willamette, OR

From DeliciousLiving with several of my own additions. This chili can also be prepared on the stove top then transferred to a crock pot to cook slowly for 2-3 hours on low. I like to serve the chili over greens and (brown) rice for a meal in a bowl.

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yield 6 serving(s)

prep time 20 Min

cook time 1 Hr

method Stove Top

Ingredients For bean and pumpkin chili w/toasted pepitas

1 Tbsp

olive oil
1 md

yellow onion, minced
2-4 clove

garlic, peeled and minced
2 tsp

cumin powder
1 can

(15 ounces) diced tomatoes (i like to use fire-roasted tomatoes)
1 c

vegetable broth
1 can

(15 ounces) pumpkin puree
1 tsp

ancho or chipotle chili powder
1 tsp

dried oregano
1 sm

whole cinnamon stick
1 can

(15 ounces) black, pinto or kidney beans, rinsed and drained (i tried a mixture of black, kidney and garbanzo beans)
1 tsp

vanilla paste or extract
salt, to taste
black pepper, to taste
GARNISHES:
toasted pumpkin seeds (pepitas), chopped fresh cilantro, avocado cubed, lime wedges, sour cream or plain yogurt

How To Make bean and pumpkin chili w/toasted pepitas

1
Heat oil in a medium saucepan over medium heat and sauté onion until lightly browned, 6–10 minutes.

2
Add garlic and cumin; cook for 30 seconds until fragrant. Stir in tomatoes with juices, broth, and pumpkin puree; mix until smooth. Add ancho or chipotle powder, oregano, cinnamon stick and beans. Bring to a boil, reduce heat, and simmer, partly covered, for 15–18 minutes, until beans are soft and chili is thickened. Stir in the vanilla paste/extract and season with salt and pepper.
3
Serve with the garnishes.
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bean and pumpkin chili w/toasted pepitas

Ingredients For bean and pumpkin chili w/toasted pepitas

How To Make bean and pumpkin chili w/toasted pepitas

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