Pumpkin Black Bean Chili
Introduction to Pumpkin Black Bean Chili
Discover the warmth of this savory and spicy vegan pumpkin black bean chili. Taking just 15 minutes to prep and 30 minutes to cook, this one-pot wonder is perfect for autumn nights. Drawing from American cuisine, this dish blends the lusciousness of pumpkin with the wholesomeness of black beans and a medley of spices.
The Joy of Cooking This Recipe
The melody of aromas from onions, bell peppers, and garlic wafting through the kitchen invokes memories of crisp fall evenings for me. The harmonious blend of chili powder, cumin, and the rustic pumpkin puree creates a symphony of tastes that excites the palate. This chili is a must-have on my autumn menu, bringing solace and warmth to my dining table. I relish savoring it piping hot with a dollop of vegan sour cream and a sprinkling of fresh cilantro.
Pumpkin Black Bean Chili
Ingredients
Pumpkin Puree 1 can
Black Beans 2 cups
Tomatoes 1 can
Onion 1 medium
Bell Pepper 1 large
Garlic 3 cloves
Chili Powder 2 tsp
Cumin 1 tsp
Vegetable Broth 1/2 cup
Salt to taste
Pepper to taste
Instructions
Saute Aromatics
In a large pot, sauté the onion, bell pepper, and garlic until softened.
Add Spices
Stir in chili powder and cumin, cook for another minute to toast the spices.
Combine Ingredients
Add pumpkin puree, black beans, diced tomatoes, and vegetable broth. Season with salt and pepper.
Simmer
Simmer the chili for 20-25 minutes, allowing flavors to meld.
Serve
Serve hot, optionally topped with vegan sour cream and fresh cilantro.
