Description
A hearty and flavorful chili made with pumpkin and sweet potatoes, perfect for chilly days.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (or plant-based alternative)
- 1 sweet potato, peeled and diced
- 1 cup pumpkin puree
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add ground beef and cook until browned.
- Stir in sweet potato, pumpkin puree, diced tomatoes, black beans, and spices.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are tender.
- Garnish with fresh cilantro if desired.
- Serve hot.
Notes
- For a vegetarian version, replace ground beef with lentils or a plant-based meat substitute.
- Adjust spices to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg
Keywords: pumpkin, sweet potato, chili, vegetarian, hearty