Creamy Pumpkin Black Bean Chili (Vegan, Oil-Free, Gluten-Free, High-Protein)
Servings: 4 servings
Calories:
There are many recipes for Black Bean and Pumpkin Chili using canned purée, but they often seem time-consuming and packed with a long list of ingredients. This version comes together quickly, with simple pantry staples, and still delivers bold, comforting flavor that could rival any blue-ribbon winner.
Print Recipe
Ingredients
- 1 cup yellow onion peeled and diced into 1/4" pieces
- 3 cups black beans or 1-27oz. or 2-15 oz. cans
- 2 tablespoons diced green jalapeno ⅓ 4oz can or 2 small fresh peppers
- 1 roasted diced tomatoes 1-15 oz. can
- 1 pumpkin puree 1-15 oz. can
- 1 small can tomato paste 3 oz.
- 1 package purchased taco mix McCormick brand or make your own - see notes
- 1 cup water or vegetable stock
- additional spices are optional: 1/2 tsp each salt. pepper, ground cumin, chili powder, paprika, and Mexican oregano
Instructions
- Over medium heat sauté onion in dry stock pan.
- Once onion is translucent and cooked through, add black beans, jalapeno., roasted dice tomatoes, canned pumpkin, taco mix and water (and additional optional spices).
- Simmer for 25 minutes allowing , stirring often to avoud burning, all spices and ingredients to get to know each all and be all happy.
- Top as desired, e.g. a dollop of Greek plant based yogurt, shredded vegan cheese, tortilla strips, crackers, etc.
Notes
I have found that store bought taco seasoning mix is more flavorful than chili seasoning mix. The brands vary so make sure you read the labels. Some can be extremely high in sodium with many more additives. I have found the store brands and McCormick have the most spices, least ingredients, and worth my purchase of under $1.
