Description
This Vegetarian Pumpkin Chili with Black Beans is packed with sweet and savory flavors. It’s cozy, warm and perfect for fall. This chili recipe is made with mostly pantry ingredients, making it great for a last minute, easy dinner that comes together quickly. Top with your favorite chili toppings and enjoy with a side of cornbread or corn chips!
Ingredients
Scale
- 2 teaspoons olive oil
- 1 small yellow onion, or 1/2 larger onion, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 3 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can petite tomatoes, with the liquid mostly drained off
- 1 (15 ounce) can pure pumpkin puree
- 1 tablespoon pure maple syrup
- 2 teaspoons chili powder
- 1 teaspoons smoked paprika
- 1 teaspoon regular paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Italian Seasoning
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 – 2 1/2 cups vegetable broth, depending how thick you like your chili
Instructions
- Heat a large pot over medium heat and add olive oil, onion and bell peppers. Cook vegetables until tender, about 5 minutes. Add the garlic and cook for another minute.
- Next, add in the black beans, crushed tomatoes, pumpkin puree, maple syrup, all the spices and salt and pepper. Mix everything together well and let cook for a minute or two to let the flavors develop.
- Add in the vegetable broth, mix together well, place the lid on and turn the heat down to low. Bring chili to a simmer and simmer for about 10-15 minutes. You can leave it on the stove for longer if you like.
- Chili can be served immediately or stored in the refrigerator for 4-5 days. Garnish with your favorite chili ingredients and enjoy!
Notes
Chunky salsa can be used in place of the canned tomatoes, if needed. I’ve made the recipe both ways and I works great either way.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegetarian
- Method: stovetop
- Cuisine: American
