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melanie6263

Pumpkin Chili

Serves 4-6

My recipes are just a guideline—a starting point. While I may include amounts, what truly matters is your taste. Those amounts might be perfect for me, but they could be too much or too little for you. Cooking is about more than just following instructions. It’s about engaging all your senses. I encourage you to taste as you go, smell the ingredients, listen to the sounds in the kitchen, and notice how flavors evolve. Season a little at a time, then taste again. The only way to build confidence in the kitchen is by trusting your palate. Taste, adjust, and decide what you enjoy. This process of tasting and tweaking is how you’ll discover what works for you—and that’s where the magic of cooking truly lies.



1 tablespoon olive oil

1 large onion, finely chopped

2 celery stalks, coarsely chopped

1 small carrot, coarsely chopped

1 bell pepper, coarsely chopped 

1 jalapeño, finely chopped 

4 cloves garlic, minced

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander 

1/2 teaspoon ground cinnamon 

4 cups vegetable or chicken broth

1 - 15 ounce can  pumpkin purée

1 - 15 ounce can diced tomatoes (with juices)

1 - 15 ounce can black beans, drained and rinsed

1 - 15 ounce can kidney beans, drained and rinsed

¼ cup cilantro, for garnish


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, carrot, bell pepper, and jalapeño. Sauté for 5-7 minutes, until the vegetables soften. 

  2. Stir in the garlic, cumin, smoked paprika, coriander, and cinnamon. Cook for 1-2 minutes until fragrant.

  3. Stir in the broth, pumpkin purée, diced tomatoes, black beans, and kidney beans.

  4. Bring the chili to a simmer, then reduce the heat to low. Let it simmer for 20-30 minutes, stirring occasionally, until slightly thickened. 

  5. Ladle the chili into bowls and top with cilantro.

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