**Pumpkin Chili with Black Beans**
Feeling cold? This hearty Pumpkin Chili with Black Beans is sure to warm you up! Deliciously rich and filling, it’s the ideal comforting dish for those chilly evenings.
**Preparation Time**: 15 minutes
**Cooking Time**: 30 minutes
**Total Time**: 45 minutes
**Servings**: 6
## Why Make This Recipe
This recipe offers a delightful twist to your classic chili, blending in the sweetness of pumpkin with the heartiness of black beans. It’s not only a comforting meal, but also packed with nutrients, providing a healthy balance of protein, fiber and vitamins.
## How to Make Pumpkin Chili with Black Beans
### Ingredients:
– 1 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 1 (15 oz) can pumpkin puree
– 2 (15 oz) cans black beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 2 cups vegetable broth
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Optional toppings: sliced avocado, sour cream, chopped cilantro, shredded cheese
### Directions:
1. Prepare your cooking pot and heat the olive oil over medium flame.
2. Introduce the chopped onion and minced garlic into the pot, sautéing until the onion becomes translucent.
3. Next, mix in the bell pepper and allow it to cook for about 3-4 minutes until it softens.
4. Now, add in the canned pumpkin puree, black beans, tomatoes, and vegetable broth. Make sure to stir well to combine properly.
5. Season this mixture with your chili powder, cumin, smoked paprika, and touch of salt and pepper for added taste.
6. Allow this mixture to come to a boil, then simmer it at reduced heat for about 20 minutes, stirring occasionally.
7. Taste and adjust the seasonings according to your taste preference.
## How to Serve Pumpkin Chili with Black Beans
This chili is best served warm. You can add a variety of toppings according to your preference, such as avocado slices, a dollop of sour cream, fresh cilantro or shredded cheese. A warm crusty bread on side, and you’ve got the perfect autumn meal!
## How to Store Pumpkin Chili with Black Beans
This chili can be stored in an airtight container and refrigerated for up to 3-4 days. You can also freeze it for up to 1-2 months. To reheat, let it thaw in the fridge then reheat on the stove or in a microwave.
## Tips to Make Pumpkin Chili with Black Beans
– Make sure to rinse and drain your canned beans properly, to get rid of any excess sodium or canned taste.
– Taste and adjust the spices to your preference.
## Variation
This soup can be made vegan by using vegetable broth and skipping any additional cheese for garnishing.
## FAQs
**Q1: Can I use fresh pumpkin instead of canned pumpkin puree?**
A. Yes, you can. You can boil, steam or roast the pumpkins until soft then puree in a blender. Substitute it with the canned puree.
**Q2: I don’t have a fresh bell pepper, can I use bell pepper powder?**
A. Yes, though the taste may slightly vary. You can use about one tablespoon of bell pepper powder for one medium bell pepper.
**Q3: Can I add chicken or ground beef to this recipe?**
A. Yes, you can add cooked ground beef or chicken to this recipe. It is best to add in the meat after the onions and garlic have been sautéed. It gives an extra protein boost.