Black Bean Pumpkin Chili
This Black Bean Pumpkin Chili recipe is so simple to make and even easier to eat! Its full of hearty beans and creamy pumpkin to give it a rich and delicious flavor. This Chili is a crowd pleaser since everyone can enjoy its gluten-free, dairy-free, and vegan yumminess.
Servings 6
Ingredients
- 1 onion, chopped
- 1 poblano, diced
- 4 garlic cloves, minced
- 2 15 oz cans fire roasted tomatoes
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1-2 cups vegetable broth
- 1/2 cup pumpkin
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp pumpkin pie spice or cinnamon
- pinch cayenne, salt and pepper
Instructions
- In a large pot, saute the onions and pepper using water, until softened.
- Add garlic, chili powder, cumin, onion powder, garlic powder and pumpkin pie spice and saute 1 minute longer. Stirring to coat the vegetables.
- Add the tomatoes, beans, pumpkin and stir to combine. Bring the chili to a boil and then reduce to a simmer.
- Simmer for 15-20 minutes. Add vegetable broth if you like your chili thin or skip the broth if you like it thick.
- Season with cayenne, salt and pepper to taste. Enjoy!