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Chili is such a favorite when it comes to comfort foods! It’s easy, warming, and filling. Perfect! This pumpkin chili is even more comforting (if that’s even possible!) and way yummier! So full of flavor and so easy to prepare.
Pumpkin Chili: One-Pot Wonder!
One of the reasons chili is such a popular recipe is the fact that you can cook it using only one pot! These days not having to hustle in the kitchen using countless pots and pans can make a huge difference. Throw the ingredients into a pot, stir occasionally and ready to dig in! Pretty awesome, right?
Another super awesome feature fo this classic recipe is the amount of protein you get with each serving! Beans are super high in protein and full of fiber, and both of them help you stay full for longer!. With the amazing addition of sweet pumpkin, this dish is spicy, sweet and hearty. One of those recipes to keep going back to over and over again!
It’s pretty clear this recipe doesn’t need any more praise, it’s pretty amazing already, right? But, I can’t forget to mention how versatile it is! It’s one of those recipes you can prepare even if you’re missing a few ingredients. Don’t have black beans? Use chickpeas! Don’t have pumpkin? Use sweet potatoes! Don’t have corn? Just skip it altogether!
That’s the beauty of this pumpkin chili! You save time, money and, once you’ve made it once, you’ve made it your own! Now, if you want to take your chili to a whole new level, top it with some sliced avocado. So good and you would be adding a good dose of healthy fats in there. Yum!
So, are you on board with this superstar chili? Please let us know how you like it in the comments!
One-Pot Pumpkin Chili | Budget-Friendly Dinner
- 1 medium onion
- 2 cloves of garlic
- 1 medium carrot, diced
- 1 rib of celery, diced
- 1 cup of cooked cannellini beans
- 1 cup of cooked sweetcorn
- 1 cup of cooked pumpkin
- 1 Tablespoon of tomato puree
- 2 cups of chopped tomatoes
- 1 cup of water
- 1 jalapeno pepper, finely chopped
- fresh spring onions
- black pepper
- Start by frying the onions and garlic in a soup pot with some hot oil.
- After 2 minutes add the carrots, jalapeno, and celery and cook for a further 4-5 minutes. Now add the pumpkin, beans, and corn.
- Season with salt and pepper.
- Add the tomato puree, chopped tomatoes, and water and lower the heat to a medium. Let it simmer for 20 minutes and serve!
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Can I use canned puree pumpkin?
We haven’t tried that out yet so please let us know how it turns out if you do!