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Pumpkin Black Bean Chili

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 250
A hearty and flavorful vegan chili combining pumpkin, black beans, and spices for a comforting meal.

Ingredients

Vegetables

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 bell peppers any color, chopped
  • 3 cloves garlic, minced
  • 1-2 jalapeños seeded and minced (adjust to spice preference)

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional) (for extra heat)
  • 1 teaspoon chili powder (or more to taste)
  • ½ teaspoon sea salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)

Canned Goods

  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15-ounce can pumpkin puree (not pie filling)
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup vegetable broth (or chicken broth for non-vegan)
  • 1 optional bay leaf
  • 1 tablespoon unsweetened cocoa powder (for depth, optional)
  • 1 teaspoon maple syrup or agave nectar (to balance acidity, optional)

Garnishes

  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for serving)
  • Plain Greek yogurt or sour cream (for non-vegan option)

Instructions 

  • Heat olive oil in a large pot. Cook onion and bell peppers until softened, about 6-8 minutes.
  • Add garlic and jalapeños; cook 1 minute. Stir in spices and cook 1 minute more.
  • Add black beans, pumpkin, tomatoes, broth, and optional ingredients. Stir to combine.
  • Simmer for 30-40 minutes, then remove bay leaf. Adjust seasoning and add lime juice if desired.
  • Ladle into bowls, garnish with cilantro and avocado, serve with lime wedges and optional yogurt.

Notes

This chili is perfect for a cozy, nutritious meal. Feel free to adjust spice levels and toppings to your taste.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Black Beans, pumpkin