Description

Warm up your chilly evenings with this hearty Pumpkin Mushroom Chili. Bursting with rich flavors from tender pumpkin and earthy mushrooms, this dish serves as a comforting hug in a bowl. Perfect for family dinners or game day gatherings, it’s easy to prepare and allows for customization with your favorite toppings. Get ready to impress your friends and family with this delightful autumn recipe!

Ingredients

Scale

2 cups fresh pumpkin, diced
1 cup cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 medium yellow onion, chopped
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 can (14.5 oz) fire-roasted diced tomatoes
2 tsp chili powder
1 tsp ground cumin
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until translucent.
Stir in sliced mushrooms along with chili powder and cumin. Cook until the mushrooms are tender, about 5–7 minutes.
Add diced pumpkin and canned tomatoes (with juice) to the pot; stir well to combine.
Pour in vegetable broth and bring the mixture to a gentle simmer for about 20 minutes, allowing flavors to meld together.
Taste the chili and adjust seasoning with salt and pepper as needed. Serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 6g
Sodium: 450mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 5g
Cholesterol: 0mg

Keywords: For added texture, consider incorporating black or kidney beans into the chili. Garnish with fresh herbs like thyme or rosemary for an aromatic twist. Leftover chili can be stored in an airtight container in the refrigerator for up to five days.