Pumpkin Black Bean Chili
This pumpkin black bean chili combines hearty chunks of pumpkin with tender black beans, simmered in a spiced tomato base. The dish has a thick, velvety texture and a warm, comforting appearance with a vibrant orange hue from the pumpkin and dark beans throughout.
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Calories: 280kcal
Servings: 4
Ingredients
- 1.5 pounds pumpkin (butternut or kabocha), peeled and cubed about 4 cups
- 1 can black beans 15 ounces, drained and rinsed
- 1 can diced tomatoes 14.5 ounces, with juices
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
- to taste salt and freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion to the pot and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for another minute until the spices are fragrant and the mixture is bubbling gently.
- Add the cubed pumpkin to the pot and stir well to coat with the spices. Cook for 5 minutes, allowing the pumpkin to start softening and absorbing flavors.
- Pour in the diced tomatoes with their juices and bring the mixture to a gentle simmer. Cover partially and cook for about 15 minutes, until the pumpkin is tender and breaking apart slightly.
- Stir in the drained black beans and cook uncovered for an additional 10 minutes, allowing the chili to thicken and flavors to meld.
- Taste and season with salt and pepper as needed, adjusting the flavor to your preference.
- Scoop the hearty pumpkin black bean chili into bowls, and serve hot, garnished with fresh herbs if desired.
Nutrition
Calories: 280kcal | Carbohydrates: 45g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg