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Spicy Pumpkin Chili stands out as a delightful fusion of flavors that perfectly captures the essence of fall. The addition of pumpkin not only gives this dish a vibrant hue but also infuses it with a subtle sweetness that beautifully complements the spice. While traditional chili recipes are often centered around meats and beans, this version brings in a plant-based twist, making it a perfect choice for everyone, from meat lovers to vegetarians alike.

Pumpkin Chili

Warm up your autumn evenings with this delicious and nutritious Spicy Pumpkin Chili! Combining vibrant flavors, hearty beans, and the subtle sweetness of pumpkin, this recipe is perfect for everyone, whether you're a meat lover or a vegetarian. Packed with vitamins and fiber, it's a healthy comfort food option for family dinners and meal prep. Dive into fall flavors and create cozy moments with each bowl! #PumpkinChili #FallRecipes #HealthyEating #ComfortFood #ChiliLove #MealPrepIdeas #AutumnDelights
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 carrots, diced

1 can (15 oz) pumpkin puree

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juice)

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup corn kernels (fresh or frozen)

1 lime, juiced

Fresh cilantro, for garnish

Optional toppings: sour cream, avocado, cheese

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the Bell Pepper and Carrots: Stir in the diced red bell pepper and carrots, cooking for 5-7 minutes, until they start to soften.

      Incorporate the Pumpkin: Add the pumpkin puree into the pot, mixing well with the sautéed vegetables. Cook for 2 minutes to let the flavors meld.

        Combine the Beans and Tomatoes: Stir in the black beans, kidney beans, and diced tomatoes along with their juice. Mix to combine all the ingredients thoroughly.

          Add Broth and Spices: Pour in the vegetable broth and sprinkle the chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and pepper. Stir well to combine.

            Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20-30 minutes, stirring occasionally to prevent sticking. If it gets too thick, add more broth or water to reach your desired consistency.

              Add the Corn and Lime: In the last 5 minutes of cooking, stir in the corn kernels and fresh lime juice for a burst of flavor.

                Serve and Garnish: Once done, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and any optional toppings you like.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8