Pumpkin Black Bean Chili
This vegan pumpkin black bean chili is so hearty and satisfying you’ll never miss the meat. The pumpkin adds a delicious creaminess to this nutritious chili the whole family will love.
Now, don’t get scared off thinking pumpkin is only for sweet recipes. The pumpkin flavor is very mild and acts as a binder, adding depth, creaminess and nutrients. In fact, I bet your family would never even guess the secret ingredient! There is plenty of fiber, protein, nutrients and texture in this vegan chili; your carnivore friends won’t even notice that there isn’t any meat.
This chili is so easy to prep and is ready for serving in about 30 minutes; making it a fabulous recipe for the hectic holiday season. It would be perfect to cook up if visitors will be staying with you over the holidays. If you’re really pressed for time; you can make this chili ahead of time and then freeze it until the big day. It’s no wonder chili is a Fall and Winter staple; this one pot meal is easy to cook, serve and clean up!
Pumpkin Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 5 green onions, white and light green parts, thinly sliced (slice dark parts and use for garnish)
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried thyme
- 2 15 oz. cans black beans, rinsed and drained
- 1 15 oz. can pumpkin puree (not pumpkin pie filling)
- 1 14.5 oz. can diced tomatoes, un-drained
- 2 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/8 teaspoon cayenne pepper
Instructions
- Heat oil in large pot over med-high heat.
- Add onion and bell pepper; cook, stirring occasionally for about 4 minutes. Add garlic, stir and cook another minute.
- Stir in cumin and thyme. Add beans, pumpkin, tomatoes and juice and broth; bring to a boil.
- Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper.
- Top each serving with green onions and other desired garnish; sour cream, Greek yogurt, avocado, salsa and/or cilantro.
Notes
Did you make this recipe?
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Don’t forget, chili is so tasty leftover and is the perfect meal for workweek lunches. Portion out a few single-serve microwavable containers, so you can just grab and go, in the morning.
Something to think about….
Have you ever tried pumpkin in your chili? I promise you won’t be disappointed!
Have you had soup or chili, yet, this season?
Hello from Melbourne Australia. I googled pumpkin black beans because that’s what I had and came across this recipe. It’s bubbling away now but the taste test was good.
Problem. We don’t have can pumpkin or black beans so i used fresh butternut pumpkin and cooked blackbeans topped up with kidney beans. Does the finished product resmble a thick soup?
I also added smoked papeika and extra cayenne coz i love those spices!
Sounds great! I’m sure fresh will be tastier anyway. The finished product should resemble a chili, which is like a thick soup. Enjoy!
Thank you for this recipe! It’s super yummy, and even my picky husband likes it. It works really well in the crock pot too. Love this recipe!
Thanks so much! I LOVE getting these kind of comments… made my night!
I am going to try this! I have seen a couple recipes with pumpkin added so I pinned it for later. My hubby is the soup maker in our house but this one will be mine!
I haven’t had chill yet, Minnesota has had a gorgeous fall so I’m trying to be outside as much as possible.
Pumpkin in chili is the BEST! I love how simple your vegan version is. Have a great Sunday, Kim! 🙂
Darnit! I literally just made another chli recipe earlier this morning. Guess I have another reason to make more in a week or so 🙂
I made something similar last year, and it was delicious, as well as of course making the most of the fall season 🙂 Yours sounds great, and it would be perfect with a nice chunk of cornbread! Great winter warmer!