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Pumpkin Black Bean Chili

This Pumpkin Black Bean Chili is SO cozy! A hearty, flavorful vegan chili blending creamy pumpkin with smoky spices and nutritious black beans.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 cup Pumpkin puree 100% pure canned or homemade
  • 1 can Black beans rinsed and drained
  • 1 cup Diced tomatoes canned, no added salt or herbs
  • 1 cup Vegetable broth low-sodium recommended
  • 1 medium Onion yellow or white, diced
  • 2 cloves Garlic minced
  • 1 medium Bell pepper any color, diced
  • 1 tablespoon Olive oil for sautéing
  • 1 tablespoon Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • to taste Salt and pepper
  • Fresh cilantro for garnish

Instructions

  • Dice the onion and bell pepper into small, even pieces. Mince the garlic finely. Rinse and drain the canned black beans to remove excess sodium.
  • Heat the olive oil in your large pot over medium heat. Add the diced onion and bell pepper, cooking until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, taking care not to let it burn.
  • Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the vegetables evenly and toast the spices slightly to unlock their full flavor.
  • Pour in the pumpkin puree, diced tomatoes, black beans, and vegetable broth. Stir everything together thoroughly.
  • Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
  • Taste and adjust seasoning as needed, adding more salt or chili powder for extra flavor or heat.
  • Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve alone or with crusty bread, rice, or tortillas.

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Wooden spoon or heatproof spatula
  • Measuring cups and spoons

Notes

  • Rinse canned black beans to reduce salt and avoid starchy aftertaste.
  • Simmer uncovered to thicken chili; add broth if too thick.
  • Use fresh pumpkin puree by roasting and blending fresh pumpkin if preferred.
  • For more heat, add diced jalapeño or cayenne pepper.
  • Freeze leftovers up to 3 months; thaw overnight and reheat gently.