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Smoky Pumpkin Black Bean Chili

From the kitchen of Rachel WhiteQuick & Easy

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From the kitchen of Rachel White

Smoky Pumpkin Black Bean Chili

  • Servesabout 12

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) pumpkin purée
  • 3 cans (15 oz each) black beans, drained & rinsed
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 jar (16 oz) salsa
  • 4 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • pinch of cinnamon
  • salt to taste
  • juice of 1 lime

Topping ideas

Avocado · cilantro · tortilla chips

Method

  1. Sauté the onion and garlic in the oil for 5 minutes.
  2. Add everything except the lime and simmer 20–25 minutes (or crockpot on low 4–6 hours).
  3. Finish with the lime juice and salt to taste.

Good to know

Check the salsa label. Most are vegan, but a few brands add dairy or other animal ingredients. Crockpot option: after sautéing, add everything but the lime and cook on low 4–6 hours.

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