Ingredients
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 bell pepper (any color), chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree (unsweetened)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp cinnamon
• ¼ tsp cayenne pepper (optional, for heat)
• Salt & pepper to taste
• Optional toppings: shredded cheese, avocado, sour cream (or Greek yogurt), cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Sauté 5–6 minutes until soft.
- Stir in garlic, chili powder, cumin, smoked paprika, cinnamon, and cayenne. Cook 1 minute until fragrant.
- Add pumpkin puree, diced tomatoes, both beans, and vegetable broth. Stir well.
- Bring to a simmer. Reduce heat and cook 20–25 minutes, stirring occasionally, until thick and flavorful.
- Season with salt and pepper to taste.
- Serve hot, topped with your favorites—cheese, avocado, a dollop of yogurt, or fresh cilantro!
💡 Naturally gluten-free, vegan-friendly, and even better the next day!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 30 mins , Total Time : 40 mins , Servings : 6 , Calories : 210 , Net Carbs: 32g , Fats: 5g , Protein: 10g