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Cozy Smoky Pumpkin Chili with Black Beans

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A hearty, vegetarian chili that uses pumpkin puree as a thickener for a velvety texture and chipotle peppers for smoky heat. Ready in under 40 minutes with simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can 100% pure pumpkin puree
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon pure maple syrup
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; sauté for 4-5 minutes until translucent and soft.
  2. Add minced garlic to the pot and cook for the last minute, stirring constantly to prevent browning.
  3. Add cumin, chili powder, and dried oregano to the pot. Stir constantly for 30-60 seconds to bloom the spices until fragrant. If sticking occurs, add a splash of broth to deglaze.
  4. Stir in the minced chipotle peppers and adobo sauce, mixing well with the onion and spice mixture.
  5. Pour in the pumpkin puree and stir into the onion and spice mixture. Add the diced tomatoes with their juices and stir until combined into a chunky paste.
  6. Add the rinsed black beans and vegetable broth. Stir to combine and bring the mixture to a boil.
  7. Reduce heat to low, cover the pot partially, and simmer gently for 15-20 minutes, stirring occasionally to prevent sticking.
  8. Taste the chili and stir in maple syrup and apple cider vinegar. Season with salt and pepper to taste. Simmer for another 5 minutes to let flavors settle.
  9. Ladle into bowls and serve immediately with desired garnishes.

Notes

For a thicker chili, mash about half of the beans against the side of the pot before serving. Chili tastes better the next day as flavors deepen. Can be frozen for up to 3 months. If using fresh pumpkin, roast and puree approximately 1.5 cups to equal one 15-ounce can.

Nutrition

Keywords: pumpkin chili, vegetarian chili, black bean chili, smoky chili, easy dinner, comfort food, gluten-free, vegan option

Find it online: https://twirltaste.com/cozy-smoky-pumpkin-chili-with-black-beans-easy-30-minute-dinner/