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Cozy Spiced Pumpkin Chili with Black Beans

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A hearty and flavorful pumpkin chili with black beans, born from a happy accident. This cozy, smoky, and subtly sweet chili is perfect for chilly days and is packed with nutrients.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon maple syrup
  • Plain Greek yogurt or sour cream, for serving
  • Fresh cilantro, chopped, for garnish
  • Avocado, sliced, for serving
  • Lime wedges, for serving

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
  2. Add minced garlic, diced bell pepper, and jalapeño (if using). Cook for another 3-4 minutes until peppers soften.
  3. Add chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Stir constantly for about 1 minute until fragrant.
  4. Stir in pumpkin puree and fire-roasted tomatoes with juices. Mix until evenly distributed.
  5. Pour in vegetable broth and add drained black beans. Stir well. Bring to a gentle boil, then reduce heat to low. Stir in maple syrup.
  6. Simmer uncovered for 20-25 minutes, stirring occasionally, until chili thickens and flavors meld.
  7. Taste and adjust seasoning. Squeeze in fresh lime juice if desired. Ladle into bowls and top with Greek yogurt, cilantro, avocado slices, and lime wedges.

Notes

For extra creaminess, blend 1 cup of the chili (avoiding large chunks) and stir back in before serving. This chili tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: pumpkin chili, black bean chili, vegetarian chili, cozy chili, fall recipe, healthy chili

Find it online: https://tablemira.com/cozy-spiced-pumpkin-chili-with-black-beans/