Four-Bean & Pumpkin Chili

Four-Bean & Pumpkin Chili

from eatingwell.com
85 min
8

This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cups chopped onion
  • 1 ½ cups chopped carrot
  • 3 large cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 3 cups diced pumpkin or butternut squash
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • 4 (15 ounce) cans low-sodium beans, such as black, great northern, pinto and/or red, rinsed
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper, or to taste
  • Diced onion, sliced jalapeños, Cotija cheese and/or pepitas for garnish

Directions

  1. 1

    Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.

  2. 2

    Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.

  3. 3

    Serve garnished with onion, jalapeños, cheese and/or pepitas, if desired.