Name: Four-Bean & Pumpkin Chili
Prep time: 45 min
Cook time: 85 min
Total time: 130 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil; 3 cups chopped onion; 1.5 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; 0.75 teaspoon salt; 0.25 teaspoon cayenne pepper, or to taste; Diced onion, sliced jalapeños, Cotija cheese and/or pepitas for garnish

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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