Prize-Winning Pumpkin Chili for a Cozy Halloween Dinner
Warm up your chilly October nights with this Prize-Winning Pumpkin Chili. Combining the sweetness of fresh pumpkin with hearty beans and aromatic spices, this dish offers a delightful twist on traditional chili. Perfect for Halloween gatherings or cozy evenings at home, this vibrant chili will tantalize your taste buds and impress your guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium sugar pumpkin (about 2 cups roasted flesh)
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 2 tsp chili powder
- 1 tsp cumin
- 4 cups low-sodium vegetable broth
Instructions
- Preheat the oven to 400°F (200°C). Cut the pumpkin in half and scoop out seeds. Roast halves cut-side down on a baking sheet for about 30-35 minutes until tender. Once cooled, scoop out flesh.
- In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped onion, bell pepper, and minced garlic; sauté for about 5 minutes until softened.
- Stir in chili powder and cumin; cook for an additional minute before adding diced tomatoes.
- Mix in roasted pumpkin flesh, black beans, and vegetable broth. Stir until well combined.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes to allow flavors to meld.
- Serve hot, garnished with fresh cilantro or sour cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg