I felt like a warming, hearty dish and this pumpkin black bean chilli was an excellent answer. It’s seriously simple to make, packed with flavour and really versatile too. It’s going to be on high rotation this winter in my kitchen I think!
- Red onion
- 2 red capsicums
- Half a pumpkin
- Olive oil
- 4 cloves garlic
- 1tbs smoked paprika
- 1tsp cumin
- 1/4tsp cinnamon
- Chilli powder
- 1 bay leaf
- 2 cans black beans
- 1 can tomatoes
- 1 1/2 cups vegetable stock
- Tortilla chips
- Dice the onion and red capsicums
- Peel the pumpkin and cut into cubes
- Heat some oil in a large saucepan or stockpot then add the onion, capsicum and pumpkin
- Cook, stirring occasionally, until the onion is translucent
- Mince the garlic and add to the pot with the paprika, cumin, cinnamon and chilli powder, stir to combine and cook for 1 minute
- Add the bay leaf, drained beans, tomatoes and stock, stir to combine
- Cover and simmer for 30-40 minutes, until thickened and the pumpkin is softened
- Season with salt and then top with avocado and coriander and serve with tortilla chips
I love this pumpkin black bean chilli as is, but it’s also super versatile! You can serve it over rice, on baked potatoes, you name it. Each option is super delicious, and it reheats well so you can eat it a different way each time!
It’s vegan friendly too, and you can make it as mild or spicy as you like. I like mine to have a bit of a kick, without going overboard! That way I can always add some hot sauce on top too if the mood takes me.
I also love that this pumpkin black bean chilli all happens in one pot – no huge piles of dishes to deal with once you’re done cooking! It takes a little bit of prep to chop the veggies, but from that point on it’s a very hands off dish. Perfect for those days you’re trying to prep a range of meals for the week ahead, or to go in the freezer.