Hearty Black Bean Pumpkin Chili
This hearty black bean pumpkin chili is a comforting and flavorful dish, perfect for a cozy meal. It combines the richness of pumpkin with the earthiness of black beans and a blend of aromatic spices.
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 bell pepper any color, chopped
- 1 jalapeño seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for more heat
- 1 can (15-ounce) black beans rinsed and drained (or 1 ½ cups cooked black beans)
- 1 can (15-ounce) pumpkin puree not pumpkin pie filling
- 1 can (14.5-ounce) diced tomatoes undrained
- 4 cups vegetable broth
- Salt and black pepper to taste
Garnish & Toppings
- Fresh cilantro chopped, for garnish
- shredded cheese optional
- sour cream or plain Greek yogurt optional
- avocado optional
- green onions optional
Instructions
Preparation
- If using dried black beans, soak them overnight, then drain, rinse, and cook until tender as per package directions. Skip this step if you are using canned beans.
- Heat olive oil in a large pot over medium heat, then add chopped onion and bell pepper and cook for 5-7 minutes until softened. Stir in minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Cooking
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute while stirring to toast the spices. Add rinsed black beans, pumpkin puree, undrained diced tomatoes, and vegetable broth to the pot and mix well.
- Bring the chili to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes (or up to an hour), stirring occasionally for flavors to blend.
Serving
- Taste the chili and adjust with salt and black pepper as needed. Remove from heat and garnish with fresh chopped cilantro before serving hot with your desired toppings.
Notes
For an extra layer of flavor, consider roasting the bell pepper and jalapeño before adding them to the chili. If you prefer a thicker chili, you can mash a portion of the black beans against the side of the pot during simmering. This chili tastes even better the next day, making it a great option for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.