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- 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) pumpkin puree - 1 large onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 can (14 oz) diced tomatoes (with juices) - 2 cups vegetable broth - 2 tablespoons olive oil In this recipe, black beans provide protein and fiber. They add a rich texture and earthy taste to the chili. Pumpkin puree brings a lovely sweetness and creaminess. It also boosts the nutrition with vitamins. The onion, garlic, and bell peppers create a great flavor base. Their aromas blend well and make your kitchen smell amazing. - 2 teaspoons ground cumin - 2 teaspoons chili powder - 1 teaspoon smoked paprika - 1/2 teaspoon cinnamon - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon black pepper The spices in this chili make it special. Ground cumin adds warmth and depth. Chili powder brings heat and a classic chili flavor. Smoked paprika gives a subtle smokiness. A dash of cinnamon adds sweetness and warmth, which pairs nicely with pumpkin. Adjust the salt and pepper to your taste for the perfect balance. - Avocado slices - Sour cream - Shredded cheese Toppings can take your chili to the next level. Creamy avocado slices add a cool contrast. Sour cream offers a tangy flavor that brightens the dish. Shredded cheese melts beautifully and enhances the richness. Feel free to mix and match your favorites! {{ingredient_image_1}} 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5–7 minutes. You want the veggies to soften and smell great. 3. Next, stir in the minced garlic. Cook it for one more minute. 4. Then, add the spices: cumin, chili powder, smoked paprika, cinnamon, salt, and black pepper. Mix everything well so the spices coat the veggies. 1. Now it’s time to incorporate the pumpkin puree. Stir it in along with the diced tomatoes and their juices. Make sure it’s all mixed well. 2. Pour in the vegetable broth and add the black beans. Stir until all the ingredients come together. 1. Bring this mix to a gentle boil. Once it boils, reduce the heat to low. 2. Cover the pot and let it simmer for 20–30 minutes. This helps the flavors blend nicely. Stir it occasionally to avoid sticking. 3. After simmering, taste the chili. Adjust the seasoning if you want it spicier or saltier. 4. Serve the pumpkin black bean chili in bowls. Garnish with fresh cilantro and any toppings like avocado or cheese. Enjoy this hearty meal! To make your pumpkin chili flavorful, proper sautéing is key. Start with medium heat and add olive oil. Let it warm before you add the diced onion and bell peppers. Sauté them for about five to seven minutes. This softens the veggies and brings out their natural sweetness. When it comes to spices, adjust to fit your taste. If you love heat, add more chili powder. For a deeper flavor, try adding a bit more smoked paprika. Don’t forget to taste as you go. This helps ensure your chili is just right. You need the right tools to cook this chili well. A large pot or Dutch oven is best for even cooking. It holds heat well and helps flavors blend nicely. For preparation, have these utensils ready: - A sharp knife for chopping - A cutting board for ease - A wooden spoon for stirring These tools make cooking smoother and more fun. Pair your pumpkin chili with some tasty sides. Cornbread or crusty bread works great for dipping. You can also serve it with rice for a heartier meal. For garnishing, fresh cilantro adds a pop of color and flavor. If you want to get fancy, add avocado slices or a dollop of sour cream. Shredded cheese also makes a delightful topping. This not only looks good but makes each bite creamy and rich. Pro Tips Enhance the Flavor: Consider adding a splash of lime juice just before serving to brighten the flavors of the chili. Make it Spicy: If you like heat, add diced jalapeños or a pinch of cayenne pepper to the mixture for an extra kick. Use Fresh Herbs: Fresh herbs like cilantro or parsley can elevate the dish. Add them at the end for maximum freshness. Meal Prep Friendly: This chili freezes well, making it a great option for meal prep. Store in airtight containers for up to 3 months. {{image_2}} You can switch out the black beans for other beans like kidney or pinto. These beans also add great flavor and texture. If you prefer meat, ground turkey or beef works well too. You can use fresh pumpkin if you want a more intense taste. Just roast and puree it before adding. Canned pumpkin is easier and saves time, but both options are tasty. This chili can easily fit many diets. For a vegan version, skip any animal products in toppings. You can use avocado and cashew cream instead of sour cream. If you need it gluten-free, make sure your broth and toppings do not have gluten. For a low-carb option, cut back on beans. You can add more veggies, like zucchini or cauliflower, to keep it filling. Adding spices can change the flavor of your chili. Try adding cayenne for heat or oregano for an Italian twist. You can also mix in ingredients from your area. For example, adding local peppers or herbs can make it unique. Explore different spice combinations to find what you like best. To keep your pumpkin chili fresh, store it in an airtight container. Place it in the fridge right after it cools down. It can last up to 5 days in the fridge. If you want to save it for later, freezing is a great option. Pour the chili into freezer-safe bags or containers, leaving space for expansion. It can last up to 3 months in the freezer. When it's time to enjoy your leftovers, reheat them on the stove for the best taste. Pour the chili into a pot and heat it over medium-low. Stir it often to prevent burning. You can also use the microwave. Just cover it and heat it in 1-minute intervals, stirring in between. This helps keep the flavors rich and tasty. Your pumpkin chili will stay safe to eat for about 5 days in the fridge. Look for signs of spoilage like off smells or mold. If the chili looks or smells strange, throw it away. It's always better to be safe! Can I use fresh pumpkin instead of puree? Yes, you can use fresh pumpkin. Just peel, seed, and chop it. Cook it until soft, then mash it. This adds a nice texture to your chili. How do I make this chili spicier? To spice it up, add more chili powder or diced jalapeños. You can also use hot sauce for extra heat. Caloric content per serving Each serving has about 230 calories. This makes it a filling and healthy meal option. Key nutrients in this recipe This chili is rich in fiber from black beans and vitamins from pumpkin. It also has protein and healthy fats. What to serve with pumpkin chili? Pumpkin chili pairs well with rice or quinoa for a heartier meal. You can also enjoy it with a fresh salad. Best bread options for dipping Serve it with crusty bread or cornbread. These options are great for dipping and add a nice crunch. In this post, we explored the key ingredients for making pumpkin chili, including black beans and spices. You learned the steps to cook, combine, and simmer your chili for the best flavor. We covered tips for enhancing taste and shared various ingredient options and storage methods. Experimenting with this recipe can lead to fun variations suited to your taste. Now you are ready to enjoy a delicious bowl of pumpkin chili anytime!

Pumpkin Spice Black Bean Chili

A hearty and flavorful chili combining black beans and pumpkin puree with warm spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can black beans, drained and rinsed
  • 1 can pumpkin puree
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can diced tomatoes (with juices)
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 2 cinnamon
  • 1 2 salt (adjust to taste)
  • 1 4 black pepper
  • 1 4 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: avocado slices, sour cream, shredded cheese

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5–7 minutes, or until the vegetables are softened.
  • Stir in the minced garlic and cook for an additional minute, then add the cumin, chili powder, smoked paprika, cinnamon, salt, and black pepper. Mix well to coat the vegetables in spices.
  • Stir in the pumpkin puree and diced tomatoes with their juices. Mix until well combined.
  • Pour in the vegetable broth and add the black beans. Stir to combine all ingredients.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–30 minutes to allow flavors to meld, stirring occasionally.
  • After simmering, taste the chili. Adjust seasoning with more salt or spices if desired.
  • Ladle the pumpkin black bean chili into bowls and garnish with fresh cilantro and desired toppings such as avocado slices, sour cream, or cheese.

Notes

Adjust seasoning to taste and feel free to add your favorite toppings.
Keyword black beans, chili, pumpkin, spicy, vegetarian