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Vegetarian Pumpkin Chili with Black Beans

A cozy, hearty, and flavorful chili made with pumpkin and black beans, perfect for cold weather meals and easy meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil for sautéing
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 medium Bell pepper, diced any color
  • 2 tablespoons Tomato paste for depth
  • 28 ounces Fire roasted diced tomatoes for a smoky edge
  • 4 cups Vegetable broth to thin as needed
  • 15 ounces Pumpkin puree 100 percent pumpkin, not pie mix
  • 15 ounces Black beans canned and rinsed or cooked from dry
  • 1 cup Corn frozen or canned, optional but adds sweetness
  • 2 teaspoons Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Cinnamon
  • 0.25 teaspoon Cayenne optional, for heat
  • to taste Salt and pepper to taste
  • 2 tablespoons Lime juice for brightness
  • 1 bunch Fresh cilantro for topping
  • 1 bunch Green onion for topping
  • optional Greek yogurt or dairy free sour cream to swirl on top if desired

Method
 

Preparation
  1. Warm a splash of olive oil in a heavy pot over medium heat.
  2. Sauté onion and bell pepper with a pinch of salt until soft and golden at the edges, about 6 to 8 minutes.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste and let it deepen in color for a minute, scraping the pot so it does not stick.
  5. Sprinkle in the spices: chili powder, cumin, smoked paprika, a small pinch of cinnamon, and cayenne if you like heat.
  6. Toast the spices in the oil for 30 seconds to bloom them.
Cooking
  1. Pour in the diced tomatoes and a cup of broth, then whisk in the pumpkin puree until smooth.
  2. Bring to a gentle simmer.
  3. Stir in black beans and corn.
  4. Let the chili simmer for 15 to 20 minutes, stirring now and then so nothing sticks.
  5. If it thickens too much, add a splash more broth until it looks just right for you.
  6. Finish with lime juice to brighten everything up.
  7. Taste and adjust salt, then ladle into bowls and top with cilantro, green onion, and a dollop of yogurt if you like.

Notes

Chop the onion, pepper, and garlic the night before to save time. This chili reheats perfectly for lunches. For toppings, consider adding thinly sliced jalapeños, chopped cilantro, diced red onion, shredded cheese, and lime wedges for a customized bowl.