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The Best Crowd-Pleasing Black Bean Pumpkin Chili Recipe

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This quick and easy vegetarian chili features velvety pumpkin puree, black beans, and a smoky spice blend for a rich, hearty flavor that surprises everyone. Ready in under an hour, it’s perfect for potlucks, weeknight dinners, or impressing guests without stress.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 3 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Shredded cheddar cheese (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
  2. Add the garlic and bell pepper. Cook for another 2-3 minutes until fragrant and the bell pepper has softened.
  3. Add the chili powder, cumin, smoked paprika, cayenne (if using), oregano, and cinnamon. Stir constantly for about 1 minute to bloom the spices.
  4. Add the pumpkin puree and diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Pour in the vegetable broth and add the drained black beans. Stir until uniform. Bring to a gentle boil, then reduce heat to low and simmer.
  6. Simmer for 25-30 minutes, stirring occasionally, until the chili thickens and flavors meld. Adjust consistency with more broth or water if needed.
  7. Taste and adjust seasoning with salt and black pepper. Start with 1 teaspoon of salt and adjust as needed.
  8. Turn off the heat and let the chili rest for 5-10 minutes before serving.
  9. Serve hot with desired toppings such as cilantro, sour cream, cheese, avocado, lime wedges, and tortilla chips or bread.

Notes

For best flavor, make the chili a day ahead and reheat. The chili freezes well for up to 3 months. For a thicker chili, let it simmer uncovered longer or mash some beans against the pot. For a meat version, brown 1 pound of ground beef, turkey, or chorizo before adding onions.

Nutrition

Keywords: black bean pumpkin chili, vegetarian chili, easy chili recipe, crowd-pleasing chili, pumpkin chili, healthy chili, one-pot chili

Find it online: https://jollyfork.com/the-best-crowd-pleasing-black-bean-pumpkin-chili-recipe/