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Cozy Smoky Pumpkin Chili with Black Beans

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A quick, comforting, and smoky chili made with pumpkin puree and black beans. This 5-ingredient style dinner is perfect for busy weeknights, potlucks, or last-minute gatherings, offering rich flavor without the need for hours of simmering.

Ingredients

Scale
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce
  • 1 cup (240ml) vegetable broth
  • 1 square (1 oz / 30g) semi-sweet dark chocolate
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt; cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  2. Add cumin, chili powder, and smoked paprika to the pot. Stir constantly for 30 seconds to toast the spices. If the mixture looks dry, add a splash of broth to prevent burning.
  3. Stir in the pumpkin puree, drained black beans, and minced chipotle peppers with adobo sauce. Mix well to combine.
  4. Pour in the vegetable broth and stir to scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  5. Stir in the dark chocolate square until melted. Taste and season with salt and black pepper as needed. Adjust consistency with more broth if too thick, or simmer uncovered if too thin.
  6. Ladle into bowls and serve immediately with desired garnishes like shredded cheese, sour cream, cilantro, or avocado.

Notes

Start with half the broth as pumpkin puree is thick. Taste as you go since spice potency varies. For slow cooker method, sauté aromatics first, then cook on low for 6-8 hours. Let chili rest for 10 minutes before serving to allow flavors to settle. Leftovers keep in the fridge for 4 days and freeze well for 3 months.

Nutrition

Keywords: pumpkin chili, black bean chili, smoky chili, easy dinner, vegetarian chili, potluck recipe, comfort food, quick meals

Find it online: https://daintydine.com/cozy-smoky-pumpkin-chili-with-black-beans-5-ingredient-easy-dinner/