Pumpkin Black Bean Chili

This vegan pumpkin black bean chili is so hearty and satisfying you’ll never miss the meat. The pumpkin adds a delicious creaminess to this nutritious chili the whole family will love.

Now, don’t get scared off thinking pumpkin is only for sweet recipes. The pumpkin flavor is very mild and acts as a binder, adding depth, creaminess and nutrients. In fact, I bet your family would never even guess the secret ingredient! There is plenty of fiber, protein, nutrients and texture in this vegan chili; your carnivore friends won’t even notice that there isn’t any meat.

This chili is so easy to prep and is ready for serving in about 30 minutes; making it a fabulous recipe for the hectic holiday season. It would be perfect to cook up if visitors will be staying with you over the holidays. If you’re really pressed for time; you can make this chili ahead of time and then freeze it until the big day. It’s no wonder chili is a Fall and Winter staple; this one pot meal is easy to cook, serve and clean up!

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Pumpkin Black Bean Chili

Yield: 8 servings

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

This vegan pumpkin black bean chili is so hearty and satisfying you'll never miss the meat. The pumpkin adds a delicious creaminess to this nutritious chili the whole family will love.

Author: Kim

Ingredients

• 1 tablespoon olive oil
• 5 green onions, white and light green parts, thinly sliced (slice dark parts and use for garnish)
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried thyme
• 2 15 oz. cans black beans, rinsed and drained
• 1 15 oz. can pumpkin puree (not pumpkin pie filling)
• 1 14.5 oz. can diced tomatoes, un-drained
• 2 cups vegetable broth
• 1 teaspoon salt, plus more to taste
• 1/8 teaspoon cayenne pepper

Instructions 

• Heat oil in large pot over med-high heat.
• Add onion and bell pepper; cook, stirring occasionally for about 4 minutes. Add garlic, stir and cook another minute.
• Stir in cumin and thyme. Add beans, pumpkin, tomatoes and juice and broth; bring to a boil.
• Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper.
• Top each serving with green onions and other desired garnish; sour cream, Greek yogurt, avocado, salsa and/or cilantro.

Notes

adapted from Nestle brand

Leftover reheat well!

Author: Kim

Course: Main

Cuisine: American

Calories: 152kcal, Carbohydrates: 27g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1013mg, Potassium: 598mg, Fiber: 10g, Sugar: 4g, Vitamin A: 9018IU, Vitamin C: 31mg, Calcium: 80mg, Iron: 4mg

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Don’t forget, chili is so tasty leftover and is the perfect meal for workweek lunches. Portion out a few single-serve microwavable containers, so you can just grab and go, in the morning.

Something to think about….

Have you ever tried pumpkin in your chili? I promise you won’t be disappointed!

Have you had soup or chili, yet, this season?