• 20
    min
    Prep Time
  • 35
    min
    Cook Time
  • 55
    min
    Ready in

  • per
    Yield
  • 245
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:
  • Seasons:Halloween, Autumn
  • Cuisines:Mexican
  • Courses:Lunch,Dinner

Recipe Description

A hearty, comforting chili that combines the sweetness of pumpkin with the robustness of black beans, spiced to perfection and ideal for those crisp autumn nights.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cans black beans, rinsed and drained
  • 1 can pumpkin puree
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Cilantro for garnish
  • Diced avocado for garnish

Steps:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, and bell pepper. Cook until the onion is translucent.
  3. Stir in the black beans, pumpkin puree, vegetable broth, diced tomatoes, chili powder, and cumin.
  4. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Season with salt and pepper to taste.

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Vegor “The scientist”

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