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Pumpkin Chili with Black Beans

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup pumpkin puree (canned or fresh)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, or diced avocado

Instructions
 

  • Heat Olive Oil : In a large pot, heat 1 tbsp olive oil over medium heat.
  • Sauté Vegetables : Add diced onion, minced garlic, and red bell pepper. Cook for 5 minutes until softened and fragrant.
  • Add Pumpkin u0026 Beans : Stir in pumpkin puree, drained black beans, diced tomatoes (with juices), and vegetable broth. Mix until combined.
  • Season : Add chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Stir well.
  • Simmer : Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until flavors meld and chili thickens.
  • Adjust Flavor : Taste and adjust seasoning if needed. Add more salt, pepper, or chili powder to suit your preference.
  • Serve : Ladle into bowls and top with shredded cheese, sour cream, cilantro, or avocado if desired.