55m$12.64Pumpkin Black Bean Chili
A hearty black bean and tomato chili with savory spices and pumpkin puree for a thick, spoonable texture. The pumpkin adds body and earthy richness without making the chili sweet.
Shopping options
Olive oil
2 Tablespoon
Bertolli Cooking Olive Oil
2%
Smoked paprika
1 Teaspoon
McCormick Smoked Paprika
5%
Garlic powder
1 Teaspoon
McCormick Garlic Powder
3%
Low-sodium vegetable broth
1.5 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
40%
Chili powder
2 Tablespoon
Kroger® Chili Powder Shaker
13%
Ground cumin
2 Teaspoon
McCormick Ground Cumin
9%
Yellow onion, diced
1.5 Cup
Diced Yellow Onions Fresh Cut In Store Daily
53%
Canned pumpkin puree
1.5 Cup
Libby's 100% Pure Canned Pumpkin
86%
Canned diced tomatoes with their juices
3 Cup
Simple Truth Organic® Diced Tomatoes in Tomato Juice
91%
Fine salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Apple cider vinegar
1 Tablespoon
Kroger® 5% Apple Cider Vinegar
3%
Canned black beans, rinsed and drained
4 Cup
Kroger® No Salt Added Black Beans
74%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- Canned black beans-4 cups
- Canned diced tomatoes with their juices-3 cups
- Yellow onion-1.5 cups
- Canned pumpkin puree-1.5 cups
- Low-sodium vegetable broth-1.5 cups
- Olive oil-2 tablespoons
- Chili powder-2 tablespoons
- Apple cider vinegar-1 tablespoon
- Ground cumin-2 teaspoons
- Smoked paprika-1 teaspoon
- Garlic powder-1 teaspoon
- Fine salt-0.75 teaspoons
Wash your hands with soap and water. Rinse and dry the onion before peeling, remove any damaged areas, and dice enough to measure 1 1/2 cups. Rinse and drain the black beans, then measure 4 cups. Measure the remaining ingredients before cooking.
Heat the olive oil in the pot over medium heat. Add the onion and salt. Cook for 7–9 minutes, stirring occasionally, until the onion is softened and beginning to turn golden.
Add the chili powder, cumin, smoked paprika, and garlic powder. Stir constantly for 30 seconds, just until fragrant; do not let the spices scorch.
Stir in the vegetable broth, scraping up any browned bits from the bottom. Add the pumpkin puree and stir until smoothly incorporated. Fold in the diced tomatoes with their juices and the black beans.
Increase the heat to medium-high and bring to a gentle simmer, about 5 minutes. Reduce the heat to low and simmer uncovered for 25 minutes, stirring every few minutes and scraping the bottom to prevent sticking. Keep the bubbles gentle, since thick chili can splatter.
Keep the bubbles gentle and stir carefully with a long-handled spoon to avoid burns from splattering chili.
Check the texture: the chili should mound softly on a spoon, with tender beans and no watery layer. If it is still loose, simmer uncovered for another 5 minutes, stirring frequently.
Stir in the apple cider vinegar and remove from the heat. Ladle into six bowls and serve hot.
Refrigerate leftovers in shallow containers within 2 hours (within 1 hour if the temperature is above 90°F).
How did it turn out?
Rating and review tools are unavailable right now.