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Pumpkin and Black Bean Chili

This hearty chili combines tender pumpkin chunks with smoky black beans and aromatic spices, creating a comforting bowl with a thick, rustic texture. The dish is simmered until flavors meld and the vegetables are tender, resulting in a colorful, savory stew perfect for fall weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups diced pumpkin peeled and cut into chunks
  • 1 can black beans rinsed and drained
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 cup vegetable broth
  • 1 can diced tomatoes with juices
  • salt to taste
  • pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot over medium heat, and add the diced onion. Sauté until it becomes translucent and fragrant, about 5 minutes, with a mild sizzle and sweet aroma filling the kitchen.
  2. Add the minced garlic to the pot and cook for another 30 seconds until it becomes fragrant and slightly golden, enhancing its aroma.
  3. Stir in the ground cumin, smoked paprika, and cayenne pepper if using, cooking for about 1 minute until the spices release their warm, earthy scent.
  4. Add the diced pumpkin chunks to the pot, stirring gently to coat them with the spices and aromatic base. Cook for 5 minutes, allowing the pumpkin to start softening slightly and the mixture to smell sweet and spicy.
  5. Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a gentle boil, listening for a lively bubbling sound.
  6. Reduce the heat to low, cover partially, and simmer the chili for 20-25 minutes, stirring occasionally until the pumpkin is tender and the flavors meld, and the chili thickens slightly.
  7. Add the rinsed black beans to the pot, stirring gently to incorporate them without breaking, and cook for another 5 minutes to heat through.
  8. Season the chili with salt and pepper to taste, stirring well to distribute the seasoning evenly.
  9. Once the chili is thick, fragrant, and the pumpkin is fully tender, turn off the heat and let it sit for a couple of minutes to settle
  10. Serve the warm pumpkin and black bean chili in bowls, garnished with fresh cilantro if desired, for a cozy, colorful meal that showcases vibrant seasonings and hearty textures.