Four-Bean & Pumpkin Chili

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

Prep/Cook Time: 1 Hour 15 Minutes, Servings: 8

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cups chopped onion
• 1½ 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. 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. 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. Serve garnished with onion, jalapeños, cheese and/or pepitas, if desired.

Nutritional Information

Per Serving: 276 Calories, Total Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 49 g, Fiber: 17 g, Total Sugars: 10 g, Added Sugars: 0 g, Protein: 14 g, Sodium: 509 mg, Potassium: 1072 mg, Folate: 31 mcg, Calcium: 163 mg

© Dotdash Meredith. All rights reserved. Used with permission.