There’s something truly magical about the Fall season – from the crisp air to the vibrant leaves, and especially the comforting foods that warm our hearts. Today, I’m excited to share with you a recipe that embodies the essence of autumn – Pumpkin and Black Bean Chili. This dish is not only bursting with flavors but also brings the family together around the table. It’s a perfect blend of creativity and seasonal ingredients, making it a must-try for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups pumpkin, peeled and cubed
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Cheddar cheese, grated (for topping)
- Sour cream (for topping)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they become fragrant and translucent, about 5 minutes.
- Add the red and green bell peppers, cooking for an additional 3-4 minutes until they soften.
- Stir in the cubed pumpkin, allowing it to cook for 5 minutes, stirring occasionally.
- Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the pumpkin is tender and the flavors meld together.
- Serve the chili in bowls, garnished with a sprinkle of cheddar cheese and a dollop of sour cream.
Helpful Tips
For a thicker chili, you can mash some of the pumpkin cubes against the side of the pot with a spoon. If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeños. This recipe is also a fantastic make-ahead meal; it stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Ingredient Substitutions
Feel free to swap the vegetable broth with chicken broth if you prefer. If you can’t find fresh pumpkin, butternut squash makes an excellent substitute. For a vegan option, replace the cheddar cheese and sour cream with your favorite dairy-free alternatives.
Pairings
Pair this hearty chili with a side of crusty bread or cornbread, and a fresh green salad. For drinks, consider serving apple cider or a warm glass of mulled wine to complement the flavors of the chili.
We hope you enjoy creating this delicious Pumpkin and Black Bean Chili as much as we did. Don’t forget to share your creations with us using #ZynahzRecipes or tag us on Instagram. We’d love to see how yours turned out!
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