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Smoky Pumpkin Black Bean Chili: Easy 30-Minute Dinner

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A quick and easy 30-minute chili made with pumpkin puree, black beans, and smoked paprika. It’s velvety, rich, and hearty—perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) pumpkin puree (100% pumpkin, not pie filling)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 cup vegetable broth (low-sodium preferred)
  • 2 tablespoons smoked paprika (sweet, not hot)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder (mild or chipotle)
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons fresh lime juice
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeño, vegan sour cream, or shredded cheese

Instructions

  1. Heat the oil: Place a large pot over medium heat and add the olive oil. Let it warm for about 30 seconds until it shimmers.
  2. Sauté the aromatics: Add the diced onion and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and the pepper softens.
  3. Add the garlic and spices: Stir in the minced garlic, smoked paprika, ground cumin, chili powder, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add the tomatoes and pumpkin: Pour in the diced tomatoes (with juices) and pumpkin puree. Stir until well combined.
  5. Add the beans and broth: Stir in the drained black beans and vegetable broth. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until slightly thickened.
  6. Season and finish: Remove from heat. Stir in fresh lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
  7. Rest and serve: Let the chili sit for 5 minutes off the heat. Ladle into bowls and top with desired garnishes.

Notes

For a smokier flavor, use fire-roasted diced tomatoes and add 1 teaspoon of liquid smoke. If you have time, let the chili cool and refrigerate overnight—the flavors deepen beautifully. To thicken, mash some black beans against the pot or let simmer longer. For a spicy version, add 1-2 minced chipotle peppers in adobo sauce.

Nutrition

Keywords: pumpkin chili, black bean chili, smoky chili, vegan chili, gluten-free chili, easy chili, 30-minute dinner, fall recipe

Find it online: https://piperplate.com/smoky-pumpkin-black-bean-chili-easy-30-minute-dinner/