Description
This Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers is a hearty and flavorful vegetarian dish combining the natural sweetness of pumpkin with the smoky heat of chili spices and jalapeño. Perfect for a cozy dinner, this chili is packed with nutritious ingredients and offers a smoky, spicy kick balanced by creamy avocado and fresh lime.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño, seeded and minced
Spices
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
Beans and Canned Goods
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes, undrained
Liquids and Oils
- 1 tablespoon olive oil
- 2 cups vegetable broth
Seasoning and Garnish
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for topping)
- Lime wedges (for serving)
Instructions
- Heat Oil and Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute until fragrant.
- Cook Peppers and Jalapeño: Add the diced red and yellow bell peppers, as well as the minced jalapeño. Sauté for an additional 5 minutes until the peppers begin to soften.
- Add Spices: Sprinkle chili powder, smoked paprika, ground cumin, and cayenne pepper over the vegetables. Stir well to combine and toast the spices for about 1 minute for enhanced flavor.
- Add Beans, Pumpkin, Tomatoes, and Broth: Pour in the black beans, pumpkin puree, diced tomatoes with their juices, and vegetable broth. Stir everything until well mixed.
- Simmer the Chili: Bring the mixture to a gentle simmer. Reduce heat to low and let cook uncovered for 20-25 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Season to Taste: Taste the chili and season with salt and pepper as needed. Adjust the heat level by adding more cayenne pepper if preferred.
- Serve and Garnish: Serve the chili hot, garnished with freshly chopped cilantro, avocado slices, and lime wedges on the side for squeezing over.
Notes
- Adjust cayenne pepper according to your heat preference to make the chili milder or spicier.
- Use fresh lime juice to brighten the chili just before serving.
- This chili can be made in advance and reheated, flavors often intensify after resting.
- For a thicker chili, simmer uncovered longer to reduce liquid.
- Can be made vegan and gluten-free as is.
