Description
A hearty and flavorful Vegan Pumpkin Black Bean Chili, perfect for fall. This chili combines pumpkin puree, black beans, and warm spices for a cozy, protein-rich meal that’s both comforting and healthy.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can diced tomatoes, undrained
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook until vegetables are softened, about 5 minutes.
- Add garlic, chili powder, cumin, paprika, cinnamon, and nutmeg. Cook for 1–2 minutes until fragrant.
- Stir in the pumpkin puree, diced tomatoes with their juice, black beans, and vegetable broth. Mix well.
- Bring the mixture to a boil, then reduce the heat and let simmer for 20–25 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Notes
- This chili thickens as it cools; add more broth when reheating if desired.
- Top with avocado, vegan sour cream, or fresh cilantro for extra flavor.
- Freezes well for meal prep or leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 222
- Sugar: 6g
- Sodium: 540mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg
