Description
This cozy Pumpkin Walnut Chili is a hearty, comforting bowl full of tender pumpkin cubes, black beans, crunchy walnuts, and bold spices. Perfect for chilly evenings or meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 cups pumpkin, peeled and diced
- 1 can (14.5 ounces) diced tomatoes
- 2 cans black beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup walnuts, roughly chopped
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, diced (for topping)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 5 minutes until soft. Stir in minced garlic and cook for 1 more minute.
- Add pumpkin cubes, diced tomatoes, black beans, and vegetable broth to the pot. Stir well.
- Mix in ground cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes or until pumpkin is fork-tender.
- Toast walnuts in a dry pan, then stir them into the chili. Simmer uncovered for an additional 10 minutes to thicken.
- Taste and adjust seasoning as needed.
- Serve hot, topped with diced avocado and chopped cilantro.
Notes
- Don’t use canned pumpkin puree. Fresh diced pumpkin holds its shape and adds texture.
- Toasted walnuts enhance the flavor and add a pleasant crunch.
- Chili thickens as it cools, so let it simmer uncovered at the end.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: pumpkin chili, vegan chili, walnut chili, hearty fall chili, plant-based dinner