Black Bean and Pumpkin Chili Recipe

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Fall is finally here and you know what that means, right? Time for pumpkin everything! Including chili. This dish made with black beans and pumpkin is healthy, hearty, and sure to please vegetarians and carnivores alike. I love serving this chili with lime wedges, sharp cheddar cheese, fresh cilantro, crunchy tortilla chips, and sour cream.

Black Bean and Pumpkin Chili topped with cilantro, tortilla chips, cheddar cheese, and sour cream.

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Black Bean and Pumpkin Chili topped with cilantro, tortilla chips and cheddar cheese.

Things You\’ll Need

  • 2 tablespoons olive oil

  • 1 teaspoon crushed red pepper flakes

  • 2 medium yellow onions, diced

  • 2 carrots, peeled and diced

  • 1 red bell pepper, diced

  • 1 jalapeno pepper, minced

  • 5 cloves garlic, minced

  • 3 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 28-ounce can crushed tomatoes, (1)

  • 1 ½ cups pureed pumpkin

  • 2 cups vegetable stock

  • 15-ounce cans black beans, drained and rinsed, (3)

  • 2 tablespoons fresh lime juice

  • 2 cups shredded cheddar cheese

  • 1 cup cilantro, stems removed

  • Tortilla chips, for garnish

  • Sour cream, garnish

  • Lime wedges, garnish

Tip

For this recipe you can use fresh pumpkin puree or canned pumpkin puree, but not pumpkin pie filling.

Step 1

Heat the oil in a large soup pot over medium heat. Add in the crushed red pepper flakes, onions, carrots, and red bell pepper and saute for 5 minutes, or until they begin to soften and slightly brown. Add in the jalapeno pepper, garlic, and spices and cook for another minute.

In a soup pot combine onions, carrots, and red bell peppers. Add in the jalapeno pepper, garlic, and spices and cook for another minute.

Step 2

Add in the tomatoes, pumpkin puree, vegetable stock, and black beans; stir well to combine. Bring soup to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.

Add tomatoes, pumpkin, vegetable stock, and black beans and stir.

Step 3

Remove chili from heat. Stir in the lime juice. Scoop into bowls, top with cheese, cilantro, and tortilla chips. Serve hot, with extra lime wedges.

Black bean and pumpkin chili. Black bean and pumpkin chili.

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