Black Bean N Pumpkin Chili
Warm up with a hearty bowl of Black Bean N Pumpkin Chili, a flavorful plant-based recipe that combines wholesome ingredients with bold spices. This cozy chili features the perfect balance of sweet and savory, thanks to protein-packed black beans, creamy pumpkin puree, and a medley of aromatic spices like smoked paprika, cumin, and a hint of cinnamon. Bursting with color and texture from diced bell peppers, tomatoes, and cilantro, this comforting dish is perfect for weeknight dinners or meal prepping. Plus, it’s ready in just 45 minutes, making it an easy and nutritious option. Serve with creamy avocado slices, a squeeze of fresh lime, and a drizzle of maple syrup for an irresistible, nutrient-rich meal. Whether you’re vegan, vegetarian, or just looking for a unique chili recipe, this Black Bean N Pumpkin Chili is bound to become a favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 2 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can canned diced tomatoes with juices
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 medium avocado slices (optional, for serving)
- 1 medium lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes, stirring occasionally.
Add the black beans, diced tomatoes with their juices, pumpkin puree, and vegetable broth to the pot. Stir to combine.
Mix in the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir thoroughly to ensure the spices are evenly distributed.
Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and let the chili cook uncovered for 25-30 minutes, stirring occasionally.
If desired, add the maple syrup to balance the flavors and stir well.
Taste the chili and adjust the seasoning with additional salt or spices if needed.
Serve the chili warm in bowls. Garnish with chopped fresh cilantro, and if desired, add avocado slices and a squeeze of lime juice on top.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 91.4 g | 326% | |
| Total Sugars | 50.2 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 7034 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
