Description
Discover how to make a hearty and flavorful Smoky Pumpkin Black Bean Chili that will warm you up on chilly days. Perfect for vegetarians and meat-lovers alike!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and diced
- 2 teaspoons (10 ml) ground cumin
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (3 ml) ground cinnamon
- 1 can (15 oz) pumpkin puree (425 g)
- 2 cans (15 oz each) black beans, drained and rinsed (850 g total)
- 1 can (14.5 oz) diced tomatoes (411 g)
- 2 cups vegetable broth (480 ml)
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
- Avocado, sliced, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic, diced bell pepper, and diced jalapeño. Cook for another 3 minutes.
- Stir in ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook for 1 minute.
- Add pumpkin puree, black beans, diced tomatoes, and vegetable broth to the pot.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer uncovered for 30 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Stir in lime juice just before serving.
- Serve hot, garnished with fresh cilantro and sliced avocado.
Notes
- For a smokier taste, try using smoked sea salt instead of regular salt.
- Add a dash of hot sauce for an extra spicy kick.
- For a thicker texture, consider mashing some of the black beans before adding them to the pot.