---
title: Pumpkin Chili
tags:
  - stew
  - main
  - american
source:
  name: Connoiseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/pumpkin-chili/
locale: en_US
diet: vegan
servings: 8
prep time: 15min
cook time: 40min
---

>> [auto_scale]: true
>> [duplicate]: ref


Coat the bottom of a #large pot{} with @olive oil{1%tbsp} and place it over medium heat.
Add the @onion{1}(diced) and @red bell pepper{1}(diced).
Sweat the vegetables for about ~{5%min}, stirring frequently, until they start to soften.

Add the @garlic{5%cloves}, @ground cumin{1 1/2%tbsp}, @chili powder{1 1/2%tbsp}, @smoked paprika{1%tsp}, @cinnamon{1/2%tsp}, and @ground cloves{1/4%tsp}.
Cook the mixture for about 1 minute more, until very fragrant, stirring constantly.

Stir in the @vegetable broth or ale{1%cup}, @winter squash{3%cups}(diced), @canned black beans{800%g}(drained and rinsed), @diced tomatoes{800%g}, and @pumpkin puree{400%g}.
Raise the heat and bring the liquid to a boil.
Lower the heat and allow it to simmer for about ~{30%min}, until the squash is tender and the chili is thick.
You can thin it with some water if it gets too thick at any point.

Remove the pot from heat.
Taste-test the chili and add sugar if needed, then season it with salt and pepper to taste.

Ladle into bowls and serve with toppings of choice (such as @avocado{}, @pumpkin seeds{}).