Pumpkin Black Bean Chili
All the flavors of Fall are in this hearty and satisfying chili! The spices are loaded with antioxidants and the black beans provide great fiber and protein. Not to mention the delicious pumpkin, carrots and pepper, chock full of Vitamin C and beta-carotene!
Servings 6
Ingredients
- 2 tbsp olive oil
- 1/2 tsp crushed red pepper flakes increase or decrease to your desired level of hotness
- 2 medium yellow onions, diced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, minced (optional) can omit for a less spicy chili
- 2 tbsp tomato paste
- 5 cloves garlic, minced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 28 oz can crushed tomatoes
- 1 1/2 cups pureed pumpkin- one can
- 2 cups vegetable stock
- 3 15 oz can black beans, drained and rinsed
- 2 tbsp fresh lime juice
- 1/2 cup cilantro, stems removed or 2 tbsp dried
- Garnish: tortilla chips, lime wedges, vegan sour cream
Instructions
- Heat the oil in a large soup pot over medium heat. Add in the crushed red pepper flakes, onions, carrots and red bell pepper and saute for 5 minutes, or until softened and slightly browned.
- Add in the optional jalapeno pepper, garlic, sugar and spices and cook for another minute.
- Add in the tomatoes, tomato paste, pumpkin puree, vegetable stock and black beans. Stir well to combine.
- Bring chili to a boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
- Remove chili from heat. Stir in the lime juice. Scoop into bowls, top with desired garnishes. Serve hot!