black bean pumpkin chili
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One Pot Black Bean Pumpkin Chili

Hearty and delicious, this Black Bean Pumpkin Chili is an easy one pot meal that takes about 1 hour to make. 
Course Chili, Lunch or Dinner, Stew
Cuisine American, Mexican Inspired, Vegan/Vegetarian
Keyword Black Bean Pumpkin Chili
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 1 1/2 cup servings
Calories 261kcal
Author Deb Delozier | Vegelicious KItchen

Ingredients

  • 2 Tbs avocado oil, or cooking oil of your choice
  • 1 small onion, chopped
  • 1 large green poblano chili pepper, chopped
  • 1 chipotle pepper, (just the pepper) from a can with adobo sauce, chopped
  • 1 Tbsp jalapeno pepper, minced
  • 1 Tbsp chili powder
  • 1 1/2 tsp smoked paprika
  • 3/4 tsp cumin
  • 1 1/2 tsp salt
  • 3 cloves garlic, minced
  • 4 cups water
  • 1 14.5 oz can diced fire roasted tomatoes
  • 1/2 cup red lentils
  • 1/2 cup bulgur
  • 1 1/2 tsp garlic granules
  • 1 tsp onion granules
  • 1/2 - 1 tsp adobo sauce from the can that the chipotle pepper was in
  • 1 1/2 cups medium heat jarred salsa or picante sauce
  • 1/2 15 oz. can of pumpkin
  • 1 1/2 - 2 15 oz. cans black beans, rinsed and drained, approximately 3 cups of black beans
  • Top with fresh chopped cilantro
  • Slices of fresh jalapeno pepper for garnish (optional)
  • Shredded non-dairy cheese or dairy cheddar cheese to top (optional)

Instructions

  • In a heavy bottom soup pot or Dutch oven, over medium heat, add 2 Tbsp oil
  • Add the onions, poblano chili, chipotle and jalapeno peppers, chili powder, smoked paprika, cumin and a sprinkle of salt
  • Saute for about 5 minutes and stir in minced garlic and cook for about 30 seconds more
  • Pour in the water, the canned fire roasted tomatoes, red lentils, bulgur, adobo sauce, medium heat jarred salsa or picante sauce, garlic and onion granules
  • Bring to a simmer and cook for about 15 - 20 minutes, stirring regularly as it thickens so it doesn't stick
  • Stir in the pumpkin and the black beans and cook for another 5 minutes. Taste and add more salt & pepper if needed
  • Serve each portion topped with fresh chopped cilantro, sliced green onions (scallions) and shredded cheese (dairy or non-dairy)
  • Optional toppings are avocado chunks or slices, fresh jalapeno pepper slices and sour cream (dairy or non-dairy)

Notes

Serve this chili with Salsa, Cornbread Muffins, corn tortilla chips or Roasted Poblano Chili Corn Quesadillas

Nutrition

Serving: 11/2 cups | Calories: 261kcal | Carbohydrates: 40g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 1697mg | Potassium: 677mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1680IU | Vitamin C: 10.6mg | Calcium: 74mg | Iron: 3.4mg