Description
A creamy, savory, and budget-friendly single-serving pumpkin chili that uses pantry staples to create a hearty meal in just 20 minutes without heavy cream.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- ½ cup canned pumpkin puree (100% pure, not pie filling)
- 1 can (15oz) black beans, drained and rinsed
- 1 can (14.5oz) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ cup chicken broth (or vegetable broth)
- Salt and black pepper to taste
Instructions
- Dice the onion and mince the garlic. Drain the beans and open the tomatoes.
- Heat olive oil in a small saucepan over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
- Stir in chili powder, cumin, and cayenne pepper. Cook for 1 minute to bloom the spices.
- Add diced tomatoes (with juice), black beans, pumpkin puree, and chicken broth. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally, until thickened.
- Taste and season with salt and black pepper as needed. Serve immediately with desired toppings.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling which contains sugar and spices. The chili will thicken in the fridge; add a splash of water or broth when reheating. For a vegan version, use vegetable broth and skip dairy toppings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 600
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 45
- Fiber: 12
- Protein: 18
Keywords: pumpkin chili, single serving, budget dinner, one pot meal, vegetarian chili, quick dinner, fall recipes, Halloween food