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Ingredients
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- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup pumpkin puree (canned or homemade)
- 1 cup canned tomatoes, chopped
- 1 cup vegetable stock or water
- 15 oz black beans (425 g), canned
- 7.5 oz garbanzo beans (212 g), canned
- 1 tablespoon cumin powder (adjust to taste)
- 2 tablespoons chili powder (adjust to taste)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
- Stir in pumpkin puree and chopped tomatoes until well mixed.
- Add vegetable stock or water, black beans, and garbanzo beans, stirring to combine.
- Season with cumin, chili powder, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Serve warm, garnished with chopped green onions.
Notes
Adjust spices like chili powder according to your heat preference.
Allow the chili to sit after cooking for enhanced flavors.
Consider adding more vegetables for added nutrition and taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Calories: 200
- Sugar: 5
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 0