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Savory Smoky Pumpkin and Black Bean Chili

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A hearty and flavorful chili combining smoky chipotle peppers, creamy pumpkin puree, and protein-rich black beans. Perfect for a quick, comforting dinner with a subtle autumn vibe.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) black beans, drained and rinsed
  • 1 cup (245 g) pumpkin puree, canned or homemade (not pumpkin pie filling)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (red or yellow)
  • 1–2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce
  • 1 can (14.5 oz / 411 g) diced tomatoes with juices
  • 2 cups (475 ml) vegetable broth, preferably low sodium
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream, shredded cheese, avocado slices, lime wedges

Instructions

  1. Drain and rinse black beans. Dice the onion and bell pepper, mince garlic, and finely chop the chipotle peppers. This should take about 10 minutes.
  2. Heat 2 tablespoons olive oil over medium heat in a large heavy-bottom pot or Dutch oven. Add the onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
  3. Add the garlic and cook for another 1-2 minutes until fragrant and onions are translucent but not browned.
  4. Sprinkle in cumin, smoked paprika, chili powder, salt, and pepper. Stir constantly for about 1 minute to lightly toast the spices.
  5. Add minced chipotle peppers and adobo sauce, stirring to combine. Adjust amount to preferred spice level.
  6. Stir in pumpkin puree and canned diced tomatoes with juices.
  7. Pour in vegetable broth and bring mixture to a gentle boil. Reduce heat to low and simmer uncovered for about 20 minutes, stirring occasionally.
  8. Add black beans and simmer for another 10 minutes to warm through and let flavors meld.
  9. Taste and adjust seasoning with more salt, pepper, or chipotle if needed. Add a splash more broth or water if chili is too thick.
  10. Ladle chili into bowls and garnish with fresh cilantro and optional toppings such as sour cream, shredded cheese, avocado slices, or lime wedges.

Notes

Toast spices briefly in hot oil to unlock flavor. Simmer gently to keep beans tender. Let chili rest 15 minutes before serving to deepen flavors. Can be made ahead and tastes better the next day. For slow cooker adaptation, sauté aromatics and spices first, then cook on low 6-8 hours or high 3-4 hours.

Nutrition

Keywords: pumpkin chili, black bean chili, smoky chili, chipotle chili, vegetarian chili, vegan chili, autumn recipes, easy dinner, healthy chili

Find it online: https://siennaspoon.com/savory-smoky-pumpkin-and-black-bean-chili-recipe-easy-homemade-dinner-idea/