bean and pumpkin chili w/toasted pepitas
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.
No Image
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 2-4 cloves garlic, peeled and minced
- 2 teaspoons cumin powder
- 1 can (15 ounces) diced tomatoes (i like to use fire-roasted tomatoes)
- 1 cup vegetable broth
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon ancho or chipotle chili powder
- 1 teaspoon dried oregano
- 1 small 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 teaspoon 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
-
Step 1Heat oil in a medium saucepan over medium heat and sauté onion until lightly browned, 6–10 minutes.
-
Step 2Add 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.
-
Step 3Serve with the garnishes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes