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Pumpkin Chili with Black Beans

This is hands-down my favorite cozy dinner for busy weeknights! The pumpkin adds such a beautiful sweetness and richness that balances perfectly with the spices. It's hearty enough that even the meat-eaters in your family won't miss it, and the leftovers taste even better the next day!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1 can 28 ounces crushed tomatoes
  • 1 can 15 ounces pumpkin puree
  • 2 cans 15 ounces each black beans, drained and rinsed
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Toppings: sour cream shredded cheese, cilantro, diced avocado, tortilla chips

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and sauté for 5-6 minutes until softened.
  2. Add the garlic and cook for another minute until fragrant, stirring constantly so it doesn't burn.
  3. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Cook for 1-2 minutes to toast the spices and bring out their flavors.
  4. Add the crushed tomatoes, pumpkin puree, black beans, and vegetable broth. Stir everything together until well combined.
  5. Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
  6. Season with salt and pepper to taste. If the chili gets too thick, just add a splash more broth.
  7. Serve hot with your favorite toppings. I always go heavy on the cheese and avocado—don't judge!