Pumpkin Black Bean Chili

As the leaves begin to change and the air turns crisp, there's nothing quite like a warm bowl of hearty chili to embrace the essence of the season. Enter the Spicy Pumpkin Black Bean Chili, a dish that artfully marries the comforting flavors of autumn with the nutritional benefits of wholesome ingredients. This chili not only serves as a filling meal but also delights the palate with its rich, spicy notes and creamy texture. With a blend of black beans, pumpkin puree, and a medley of spices, it's an ideal dish for both cozy family dinners and festive gatherings.

Warm up your fall evenings with a delicious bowl of Spicy Pumpkin Black Bean Chili. This hearty recipe combines the creaminess of pumpkin puree and the protein-packed goodness of black beans, enhanced by fresh vegetables and a vibrant mix of spices. Perfect for cozy family dinners or festive gatherings, this chili is not only flavorful but also nutritious. Discover how to create this delightful dish and enjoy a satisfying, comforting meal that celebrates the flavors of the season.

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Ingredients

1 medium onion, diced

3 cloves garlic, minced

1 medium green bell pepper, diced

1 medium carrot, diced

2 tablespoons olive oil

2 cups pumpkin puree (fresh or canned)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes (with juices)

2 cups vegetable broth (or chicken broth)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving, optional)

Lime wedges (for serving, optional)

Instructions

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic, green bell pepper, and carrot, and sauté for another 5 minutes until the vegetables are tender.

Add Spices: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to coat the vegetables in the spices and cook for about 1-2 minutes, allowing the spices to release their fragrance.

Incorporate Pumpkin and Beans: Mix in the pumpkin puree, black beans, and diced tomatoes with their juices. Pour in the vegetable broth and stir everything together until well combined.

Simmer the Chili: Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally. If the chili appears too thick, add more broth or water to reach your desired consistency.

Add Corn and Adjust Seasoning: After simmering, stir in the corn and taste the chili for seasoning. Adjust with more salt, pepper, or cayenne if needed. Let it cook for an additional 5 minutes.

Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with sliced avocado and lime wedges on the side for extra creaminess and zing.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings