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Cozy Pumpkin Black Bean Chili: Easy One Pot Recipe

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A warm, comforting one-pot chili where pumpkin melts into a rich, spiced broth with black beans. It’s naturally vegetarian, gluten-free, and perfect for busy weeknights or meal prep.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 small jalapeño, seeded and minced (optional)
  • 1 can (15 ounces) pumpkin puree (100% pure, not pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • Juice of 1 lime (about 2 tablespoons)
  • Optional toppings: sour cream or Greek yogurt, shredded cheese, diced avocado, fresh cilantro, sliced green onions, tortilla chips, hot sauce

Instructions

  1. Prep your vegetables: Dice the onion, mince the garlic, dice the red bell pepper, and seed and mince the jalapeño if using.
  2. Heat the oil: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and let it warm until shimmering, about 30 seconds.
  3. Sauté the aromatics: Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent. Add the minced garlic, diced bell pepper, and jalapeño. Cook for another 2-3 minutes until the pepper softens and the garlic is fragrant.
  4. Toast the spices: Add the chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Stir constantly for 30-60 seconds until fragrant. Be careful not to burn the spices.
  5. Add the pumpkin and tomatoes: Pour in the pumpkin puree and the can of diced tomatoes with their juices. Stir until fully incorporated and the mixture forms a thick, orange-red paste. Cook for 2 minutes, stirring occasionally.
  6. Add the beans and broth: Add the drained and rinsed black beans and the vegetable broth. Stir until everything is combined. The chili will look thin at this point.
  7. Season and simmer: Add 1 teaspoon of salt and a few grinds of black pepper. Bring to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and simmer for 20-25 minutes, stirring occasionally, until the chili thickens and flavors meld.
  8. Taste and adjust: Remove the lid and stir. Taste and adjust seasoning with more salt, cumin, or chili powder as desired.
  9. Add the lime juice: Squeeze the juice of one lime into the chili and stir. This brightens the flavors.
  10. Rest and serve: Remove from heat and let the chili rest for 5 minutes. Ladle into bowls and top with your favorite toppings.

Notes

For a thicker chili, simmer uncovered for an additional 10-15 minutes. For a thinner chili, add more broth or water. The chili tastes even better the next day and freezes well for up to 3 months. To make in a slow cooker, sauté aromatics and toast spices on the stove first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add lime juice just before serving.

Nutrition

Keywords: pumpkin chili, black bean chili, one pot chili, vegetarian chili, gluten-free chili, fall chili, easy chili recipe

Find it online: https://evabake.com/cozy-pumpkin-black-bean-chili-easy-one-pot-recipe/