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Cozy Spiced Pumpkin Chili with Black Beans – Best Easy Recipe

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This cozy spiced pumpkin chili with black beans is a quick, easy, and delicious vegetarian chili that won first place at a neighborhood cook-off. It’s made with simple pantry ingredients and comes together in under 45 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) tomato sauce
  • 1 cup vegetable broth
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, sliced avocado, lime wedges

Instructions

  1. Prep your vegetables first. Dice the onion, bell pepper, and jalapeño. Mince the garlic. Rinse and drain both cans of beans.
  2. Heat the olive oil in your Dutch oven over medium heat until shimmering. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and starting to brown.
  3. Add the garlic, bell pepper, and jalapeño. Stir and cook for another 3 minutes. If vegetables stick, add a splash of vegetable broth to deglaze.
  4. Add the chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and pepper directly to the vegetables. Stir constantly for about 1 minute to toast the spices.
  5. Add the pumpkin puree and tomato sauce. Stir until well combined. Let cook for 2 minutes, stirring occasionally.
  6. Pour in the fire-roasted tomatoes (with their juices) and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  7. Add the drained black beans and kidney beans. Stir gently. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 20-25 minutes.
  8. After 20 minutes, taste and adjust seasoning. Add more salt, chili powder, or a pinch of sugar if needed.
  9. Let the chili rest off the heat for 5 minutes before serving to allow flavors to settle and chili to thicken.
  10. Ladle into bowls and add desired toppings: sour cream, cheese, cilantro, avocado, and lime wedges.

Notes

This chili tastes even better the next day as flavors meld. For a thicker chili, simmer uncovered for an additional 10-15 minutes. To freeze, cool completely and store in freezer-safe containers for up to 3 months. For a meat version, brown 1 pound ground turkey or beef before sautéing vegetables.

Nutrition

Keywords: pumpkin chili, black bean chili, vegetarian chili, easy chili recipe, fall chili, healthy chili, quick chili

Find it online: https://daintydine.com/cozy-spiced-pumpkin-chili-with-black-beans-best-easy-recipe/