Pumpkin Black Bean Chili
Black beans, pumpkin puree and fire-roasted tomatoes make a thick, smoky chili. This one-pot fall dinner uses pantry staples and finishes with lime and cilantro.
Added by Recipe Organizer Team
15m
6
Click to copy recipe URL and open the app
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion (about 150 g), diced
- 1 large red bell pepper (about 150 g after trimming), diced
- 4 garlic cloves, minced
- 1 tablespoon mild chili powder blend, not pure ground hot chile
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 3 cans (15 ounces each) no-salt-added black beans, drained and rinsed (about 750 g drained total)
- 1 can (15 ounces / 425 g) plain pumpkin puree, not pumpkin pie filling
- 1 can (14.5 ounces / 411 g) no-salt-added fire-roasted diced tomatoes, with their juices
- 2 cups (480 ml) low-sodium vegetable broth
- 1/2 teaspoon fine salt
- 2 tablespoons (30 ml) fresh lime juice
- 1/4 cup loosely packed chopped fresh cilantro
Instructions
- 1
Prepare the ingredients
Dice the onion and bell pepper, mince the garlic, and drain and rinse the beans. Measure the spices and open the pumpkin and tomato cans. Allow about 15 minutes for this preparation; use a heavy 4- to 5-quart pot for cooking.
- 2
Soften the vegetables
Heat the olive oil in the pot over medium heat. Add the onion and bell pepper and cook for 7 minutes, stirring frequently, until softened. Add the garlic and cook for 1 minute. If the vegetables begin to brown too quickly, lower the heat.
- 3
Bloom the spices
Stir in the chili powder, cumin, smoked paprika, oregano and black pepper. Cook for 30 seconds, stirring constantly, just until fragrant; do not let the spices scorch.
- 4
Build the chili
Add the drained beans, pumpkin puree, tomatoes with their juices, vegetable broth and salt. Stir thoroughly until the pumpkin blends into the broth. Raise the heat to medium-high and bring to a gentle simmer, about 5 minutes.
- 5
Simmer until thick
Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every few minutes and scraping the bottom to prevent sticking. The chili should be thick but easy to ladle, with tender peppers and hot beans throughout. If it becomes too thick, add water 2 tablespoons at a time.
- 6
Finish and portion
Remove from the heat and stir in the lime juice. Divide the chili evenly among six bowls and scatter the cilantro over the top. The cooking stages take approximately 30 minutes in total; allow longer if your pot takes more time to reach a simmer.
Chef's Tips
Use plain pumpkin puree: pumpkin pie filling contains sweeteners and spices that change this savory chili. Choose a mild chili powder blend for gentle heat; brands vary. The recipe is vegan and dairy-free as written. Nutrition is estimated per one-sixth of the batch, using approximately 750 g drained beans, no-salt-added tomatoes and beans, low-sodium broth and the listed salt; brands and drained weights change the values. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, and use within 3 to 4 days. Freeze for up to 3 months for best quality, thaw in the refrigerator, and reheat to 165°F, stirring and adding a little water if needed.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pumpkin black bean chili
How long does it take to make Pumpkin Black Bean Chili?
The listed total time is 45 minutes. Prep time is 15 minutes and cooking time is 30 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Pumpkin Black Bean Chili recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Pumpkin Black Bean Chili recipe?
The listed difficulty level is easy.